Cheesy Mac N Shrimp Balls Rsc Recipes

CHEESY MAC-N-SHRIMP BALLS #RSC

Steps:

• Cook macaroni as per the directions on the box.
• Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
• Take a heavy bottomed nonstick pan and cook the bacon until crisp.
• Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
• Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
• Transfer the cooked shrimp to cutting board and give them a rough chop.
• Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
• Take it off the heat and transfer it to a bowl.
• Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
• Cover and refrigerate the macaroni mixture for 1 hour.
• Preheat the oven to 450°F.
• Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
• Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
• Take 2 bowls, one a beaten egg and other with breadcrumbs.
• Dip the macaroni balls in egg and then coat them with the breadcrumbs.
• Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
• Serve hot.

SHRIMP SCAMPI MAC & CHEESE

Steps:

• Cook your macaroni and cheese to the specifications on the box. Set aside.
• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don't overcook.
• Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I'd say about 2-3 tablespoon - you can even replace the milk in the mac and cheese instructions with this cooking sauce if you'd like, but then you should wait until this step to make your mac and cheese.
• Top liberally with freshly grated parmesan cheese.

SPICY SHRIMP MAC 'N' CHEESE

Steps:

• Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve.
• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the chile and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
• Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
• Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.

SHRIMP SCAMPI MAC AND CHEESE

Steps:

• Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
• Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
• Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.
• Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

CAJUN SHRIMP MAC AND CHEESE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.
• Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.
• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.
• Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.
• Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.
• Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.

GREEK SHRIMP MAC AND CHEESE #RSC

Steps:

• Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
• Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
• In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
• In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
• Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

SHRIMP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

SHRIMP MAC-N-CHEESE

Steps:

• Preheat oven to 375°F
• Spray large baking dish with nonstick spray.
• Start large pot of water to boil for elbow macaroni. Cook according to package directions. Drain and pour into baking dish.
• Steam broccoli and cauliflower for 8 minutes. Drain and add to baking dish.
• Saute onions and mushrooms in olive oil until tender, about 15 minutes. Drain and add to baking dish.
• Add shrimp to sauce pan and saute until just cooked through, about 5 minutes. Add garlic at the very end for most robust flavor. Add to baking dish.
• For cheese sauce, melt butter in medium saucepan over medium heat. Add flour.
• Cook flour until just browned. Do not overcook.
• Add water and stir with a whisk.
• Add bouillon mix.
• Add cream cheese and cheddar cheese in small amounts, stirring frequently. Do not allow to boil.
• Pour cheese sauce over ingredients in baking dish. Stir until everything is well-coated.
• Sprinkle top with bread crumbs.
• Cover with foil and bake at 375 F for 25 minutes or until bubbly.