Goldy Bear's Shrimp on Wheels
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 5 ounces wagon wheel macaroni
- salt (to taste)
- 1 quart water
- 1 tablespoon crab boil seasoning
- 1⁄4 lemon
- 3⁄4 lb shrimp (large, unpeeled, deveined, raw)
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (minced)
- 2 tablespoons flour
- 1 tablespoon chicken bouillon granule
- 1⁄4 cup boiling water
- 1 cup milk
- 1⁄2 cup dry white wine (pref. Vermouth)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup sharp cheddar cheese (shredded)
- 1 cup frozen baby peas
directions
- Preheat oven to 350°F
- Butter a 2 quart casserole dish with a lid. Set aside.
- Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
- In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
- Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
- Drain and peel shrimpl and set aside.
- In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
- Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
- Dissolve the chicken bouillon in the boiling water.
- Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
- Combine the mayonnaise and mustard in a small bowl.
- Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
- Stir until heated through.
- Add the cheese, stirring until melted.
- Add the pasta, shrimp and peas and stir until well combined.
- Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.
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