MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important."
-Tom Collicchio, Chef

The refrigerator light goes on...

My wife and I were talking about making lobster mac and cheese. A good dish, but not for every night with lobster being so cost prohibitive, and for a lot of folks it's not even an option because of availability.

This budget version with shrimp and the smoked paprika is quick and easy even for a weeknight and it keeps well for leftovers reheat gently.

Al Dente

An Italian phrase whose literal translation means "to the tooth." A food is said to be cooked al dente when there is a slight resistance when it is bitten. The term is used for any food, not just pasta. Lightly blanched asparagus, for example, is said to be cooked al dente.


 

Smokey Shrimp Mac & Cheese



Servings = 2 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Reheat gently so you don't overcook the shrimp.

4 quarts water
8 ounces whole wheat or gluten-free rotini pasta
1 tsp olive oil
1 large onion (diced)
2 tsp smoked paprika
1/16 tsp cayenne pepper
2 large eggs
1/2 cup 2% milk (1% will work, too)
5 ounces reduced-fat cheddar cheese (grated)
8 ounces shrimp (peeled, deveined, and sliced lengthwise)
4 medium green onions (thinly sliced crosswise)
fresh ground black pepper (to taste)

Smokey Shrimp Mac & Cheese
Place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done - about 15 minutes. Do not overcook: the pasta should be cooked al dente.

Place a large skillet over medium-high heat.

Add the olive oil, and when it is hot, add the diced onion.

Stir the onions frequently and cook slowly, adjusting the heat to keep the onion from burning.

Cook for about 20 minutes until well caramelized.

Add the smoked paprika and cayenne pepper and cook for another 2 minutes.

Reduce the heat to low.

Combine the eggs and milk in a small bowl and whisk until smooth. Add the reduced-fat cheddar cheese and mix well.

Add the cheese mixture to the caramelized onions and fold together.

Add the shrimp and green onions.

Cook the mixture over medium heat. Don't let the mixture boil, and stir continuously.

When the sauce is very thick, remove from the heat.

When the pasta is done, drain well and return it to the pot over medium heat. Add the cheese and onion mixture and stir well.

Add fresh ground black pepper to taste, stir, and serve immediately.

Nutrition Facts

Serving size = about 2 cups

Servings = 2

.

Amount Per Serving

Calories 545 Calories from Fat 89
  % Daily Value
Total Fat 9g 17%
    Saturated Fat 3g 12%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 186mg 61%
Sodium 537mg 23%
Total Carbohydrates 67g 21%
    Dietary Fiber 10g 33%
    Sugars 8g  
Protein 50g  
Vitamin A 34% Vitamin C 35%
Calcium 41% Iron 35%
Vitamin K 66 mcg Potassium 905 mg
Magnesium 170 mg