Firecracker Shrimp Macaroni and Cheese does an awful lot of talking.This meal packed such a punch I was rendered a little bit speechless.
FIRECRACKER SHRIMP MACARONI AND CHEESE RECIPE
INGREDIENTS
- 1 pound raw, peeled & deveined shrimp, tails off
- 1 cup Texas Pete
- 1 cup panko breadcrumbs
- 1 tablespoon crushed red pepper
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 pound uncooked pasta (I used cavatappi)
- 1 cup cold milk (I used lowfat milk)
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ¾ cups sharp cheddar cheese, shredded (I used lowfat cheese)
- 2 chopped green onions for garnish
INSTRUCTIONS
- At least 30 minutes before you’re ready to cook, pour the Texas Pete over the shrimp in a medium sized bowl, cover, and place in the fridge to marinate. The longer the shrimp sits in the sauce, the spicier it will be.
- Combine the panko bread crumbs, crushed red pepper, garlic powder, cayenne pepper, and kosher salt in a food processor OR cut the ingredients together with a knife.
- Preheat the oven to 350 and lightly oil a baking sheet.
- Dredge the marinated shrimp in the bread crumb mixture and place on the prepared baking sheet in a single layer.
- Bake for about 15 minutes (shrimp will be pink, breading will be crisp).
- While the shrimp cooks, bring a large pot of water to a boil and cook the pasta according to package instructions.
- Whisk the cornstarch into the cold milk and then bring to a boil. Reduce the heat stirring constantly and melt the butter in the liquid. Stir in the cheese, keep stirring until it’s all melted into a happy sauce.
- Pour over the cooked pasta and toss to coat. Cover the macaroni & cheese with the crispy cooked shrimp and garnish with the green onions.
Recipe Adapted : FIRECRACKER SHRIMP MACARONI AND CHEESE @ sugardishme