Time 1h Number Of Ingredients 13 Steps:

Preheat oven to 400°F. Place prepared shrimp in a large heat proof bowl. Prepare pasta according to package directions. Drain. Immediately add hot pasta to bowl with shrimp. The heat will partially cook the shrimp. Add 2 tablespoons butter to a medium sauce pan. Set over medium heat and melt butter. Add onion. Sauté 1 minute. Whisk in flour. Cook, stirring with a whisk for 1 minute. Whisk in milk. Heat approximately 4 minutes. Add Cheddar and Monterey Jack cheeses. Stir until smooth. Add 1/2 teaspoons Cajun seasoning, salt and pepper. Remove from heat and stir in shrimp and pasta. Mix well. Transfer the mixture to a buttered casserole dish. Top with Parmesan cheese, bread crumbs, 3 tablespoons melted butter and parsley. Place in preheated oven. Bake 20 - 25 minutes or until browned and bubbling. Serve hot.

Number Of Ingredients 13 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.

Number Of Ingredients 23 Steps:

  1. Thread shrimp on 4 skewers. Combine marinade ingredients and brush generously over shrimp; reserve some for basting. Let shrimp marinade at least 30 minutes in fridge. 2) Meanwhile prepare Veloute sauce. Bring stock to a boil in a small sauce pan. Remove from heat. 3) Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended (about 2 minutes). Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by half (30+ minutes). Strain into small bowl. 4) Bring pot of water to boil and add pasta. Cook until el dente or according to instructions on packaged. Drain. 5) Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when med-rare. 6) In skillet, sauce garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in veloute sauce. Add cooked pasta and stir gently until sauce just starts to thicken. 7) Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled Feta and green onions. Serves 2 (cut back a bit on lemon juice and cut green onions really thin)

Time 1h Yield 4-6 serving(s) Number Of Ingredients 12 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.

More about “bubba gump shrimp mac and cheese recipe 395”

Time 35m Yield 4 serving(s) Number Of Ingredients 11 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.