Bubba Gump Shrimp Mac And Cheese Recipe 4

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions. Drain. Set aside. Melt 1 1/2 tablespoons butter in medium sauce pan. Add shrimp. Sprinkle with 1/4 teaspoon Cajun seasoning. Cook 3 to 4 minutes. Remove cooked shrimp. Set aside. In same pan melt 1 tablespoon butter, add onion and saute 1 minute. Whisk in flour and cook 1 minute while stirring. Whisk in milk and heat approximately 4 minutes while stirring. Add Cheddar and Monterey Jack cheeses. Stir until smooth. Add 1/4 teaspoon Cajun seasoning, salt, and pepper. Stir in cooked shrimp and pasta. Pour into buttered casserole dish. Top with Parmesan cheese, bread crumbs, 1 1/2 tablespoons melted butter and parsley. Bake 45 minutes or until browned and bubbling.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

Steps:

• Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
• Drain well; rinse with cold water.
• Chill.
• Peel and devein shrimp.
• Cover and chill thoroughly.
• Combine mayonnaise and next 7 ingredients; stir well.
• Pour mayonnaise mixture over shrimp, and toss gently.
• Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
• Spoon shrimp mixture evenly over shredded lettuce.

Steps:

• In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Steps:

• Prepare rice according to package directions and set aside.
• In a large sauté pan over medium heat, melt butter.
• Add garlic and shrimp and sauté for about 1 minute. Add cream, salt, Parmesan cheese and 1 to 2 tablespoons of puréed chipotles depending on amount of heat desired.
• Bring mixture to soft boil. Remove pan from heat when cream begins to stick to the spoon.
• Spread cooked rice in bottom of serving dish and cover with chipotle shrimp mixture.
• Sprinkle tomatoes and green onions over all, and garnish with tortilla strips.