@two.tiny.texans.aka.mrs.puff, loosely! I sauté small shrimp in lots of butter in a large pot and I over season them with creole or Cajun seasoning. Either a store bought mix or make your own - I usually make my own because we like spicy! The over seasoning them is key, it flavors the butter. Once the shrimp are 90% cooked, I turn the heat off for a few minutes and scoop them out with a slotted spoon so the seasoned butter leftovers stay in the pot.
Then I make a rue with the seasoned butter. I usually have to add more butter, but you can look up the ratios online, just depends on how much sauce you want. Also important is to let your milk be at room temp when you add it to the rue.
I use a smoked gouda, white cheddar and then a third cheese that melts well. It changes every year. Again, I’d look online and see what cheeses you like and the ratios, I just throw everything together and hope for the best 😆
While I’m doing all this, the noodles are usually cooking. I like small shells but husband likes cavatappi. Once the sauce is the right texture, I taste it and add any seasonings I think it needs. Usually salt and garlic, but I have a tendency to under salt things initially. Then, while hot, I add the sauce to the done noodles and throw the shrimp right back in. The heat from the sauce will finish the shrimp the rest of the way without over cooking them. I’ll eat it straight like that.
Or you can throw the whole thing in an oven safe dish, sprinkle with parm and breadcrumbs and bake until a crust forms if you like your Mac and cheese that way!
Mama Coco·
Cajun Shrimp Mac and Cheese! I make it every year on NYE only. Somehow became our tradition, I can’t even remember why it started or when. 🤤
Jelly··
@two.tiny.texans.aka.mrs.puff, I was just going to ask for the recipe. That sounds amazing
Mama Coco··
@two.tiny.texans.aka.mrs.puff, loosely! I sauté small shrimp in lots of butter in a large pot and I over season them with creole or Cajun seasoning. Either a store bought mix or make your own - I usually make my own because we like spicy! The over seasoning them is key, it flavors the butter. Once the shrimp are 90% cooked, I turn the heat off for a few minutes and scoop them out with a slotted spoon so the seasoned butter leftovers stay in the pot.
Then I make a rue with the seasoned butter. I usually have to add more butter, but you can look up the ratios online, just depends on how much sauce you want. Also important is to let your milk be at room temp when you add it to the rue.
I use a smoked gouda, white cheddar and then a third cheese that melts well. It changes every year. Again, I’d look online and see what cheeses you like and the ratios, I just throw everything together and hope for the best 😆
While I’m doing all this, the noodles are usually cooking. I like small shells but husband likes cavatappi. Once the sauce is the right texture, I taste it and add any seasonings I think it needs. Usually salt and garlic, but I have a tendency to under salt things initially. Then, while hot, I add the sauce to the done noodles and throw the shrimp right back in. The heat from the sauce will finish the shrimp the rest of the way without over cooking them. I’ll eat it straight like that.
Or you can throw the whole thing in an oven safe dish, sprinkle with parm and breadcrumbs and bake until a crust forms if you like your Mac and cheese that way!
Bean··
oh wow!! Thanks!!