Macaroni Loaf With Crèole Shrimp Sauce Recipes

CAJUN SHRIMP MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
• Prepare the Shrimp: In a 10-inch skillet, melt the butter over medium heat. Add the shrimp and Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.
• Prepare the Macaroni and Cheese: Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
• While the pasta is cooking, make the sauce. In a large saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
• Once the sauce comes to a simmer, stir in the Pepper Jack and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the Cajun seasoning, salt and pepper, and turn off the heat.
• Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
• Prepare the Topping: In a small bowl, mix the melted butter with the Panko bread crumbs, tossing with a fork until the entire mixture is evenly moistened.
• Sprinkle the macaroni and cheese with the shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.
• Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 minutes before serving.

CREOLE SHRIMP MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
• Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
• Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
• Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

SHRIMP & MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

SHRIMP CREOLE

Steps:

• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
• Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.

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.

SHRIMP CREOLE - SOUTHEAST TEXAS STYLE

Steps:

• In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
• Saute the onion, celery, bell pepper and garlic until tender.
• Add the other 1/4 cup butter to the skillet and stir in until melted.
• Sprinkle the flour into the skillet and stir until combined.
• Add the canned tomatoes, tomato paste and red wine, blending well.
• At this point, add all the remaining ingredients except for the shrimp.
• Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
• Add shrimp to simmering creole and stir to combine.
• Cook approximately 10 more minutes, until shrimp turns pink and is done.
• Remove bay leaves before serving.
• Serve over hot cooked rice.