Wagon Wheel Shrimp Bake
5 ounces pasta wagon wheels
salt, to taste
1 quart water
1 tablespoon crab-and-shrimp seasoning ("crab boil")
1 lb. large deveined raw shrimp
2 tablespoons unsalted butter
2 tablespoons minced shallots
2 tablespoons flour
1 tablespoon chicken bouillon granules (dissolve in, dissolved
¼ cup boiling water)
1 cup milk
½ cup dry white wine
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup frozen peas
Preheat the oven to 350 degrees. Butter a 2-quart casserole dish with a lid; set aside.
Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes or until al denté. Drain; set aside.
In a large frying pan, bring the quart of water to a boil and add the crab-and-shrimp seasoning.
Add the shrimp, cook until just pink (about one minute), and immediately transfer with a slotted spoon (leaving the seasonings behind) to a colander to drain. Do not overcook.
Drain, peel, and set aside.
In another large frying pan, melt the butter over low heat and sauté the shallots in it for several minutes, until limp but not browned. Sprinkle the flour over the shallot and cook over low heat for 1 or 2 minutes, until the mixture bubbles. Stirring constantly, slowly add the chicken bouillon, milk, and wine, stirring until thickened.
Combine the mayonnaise and mustard a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add that 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 about 15 to 25 minutes or until heated through.
5 ounces pasta wagon wheels
salt, to taste
1 quart water
1 tablespoon crab-and-shrimp seasoning ("crab boil")
1 lb. large deveined raw shrimp
2 tablespoons unsalted butter
2 tablespoons minced shallots
2 tablespoons flour
1 tablespoon chicken bouillon granules (dissolve in, dissolved
¼ cup boiling water)
1 cup milk
½ cup dry white wine
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup frozen peas
Preheat the oven to 350 degrees. Butter a 2-quart casserole dish with a lid; set aside.
Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes or until al denté. Drain; set aside.
In a large frying pan, bring the quart of water to a boil and add the crab-and-shrimp seasoning.
Add the shrimp, cook until just pink (about one minute), and immediately transfer with a slotted spoon (leaving the seasonings behind) to a colander to drain. Do not overcook.
Drain, peel, and set aside.
In another large frying pan, melt the butter over low heat and sauté the shallots in it for several minutes, until limp but not browned. Sprinkle the flour over the shallot and cook over low heat for 1 or 2 minutes, until the mixture bubbles. Stirring constantly, slowly add the chicken bouillon, milk, and wine, stirring until thickened.
Combine the mayonnaise and mustard a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add that 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 about 15 to 25 minutes or until heated through.
