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Bubba Gump Shrimp Mac and Cheese
Bubba Gump Shrimp Mac and Cheese
Southern cookin' meets the sea! Noodles mixed with sauteed shrimp and freshly grated Cheddar, Monterey Jack and Parmesan cheese. Topped with golden brown breadcrumbs.
½ pound elbow pasta
4 tablespoons butter, divided
½ pound medium shrimp, peeled and deveined and cut in thirds
½ teaspoon Cajun seasoning, divided
½ tablespoon onion, grated
1½ tablespoons flour
1½ cups milk
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
Salt and pepper, to taste
½ cup Parmesan cheese, grated
2 tablespoons breadcrumbs
1 teaspoon parsley, minced
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.
Southern cookin' meets the sea! Noodles mixed with sauteed shrimp and freshly grated Cheddar, Monterey Jack and Parmesan cheese. Topped with golden brown breadcrumbs.
½ pound elbow pasta
4 tablespoons butter, divided
½ pound medium shrimp, peeled and deveined and cut in thirds
½ teaspoon Cajun seasoning, divided
½ tablespoon onion, grated
1½ tablespoons flour
1½ cups milk
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
Salt and pepper, to taste
½ cup Parmesan cheese, grated
2 tablespoons breadcrumbs
1 teaspoon parsley, minced
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.
Best non stick cookware?
I am looking for good quality non stick cookware. I have been doing non stick cookware reviews on line. Currently I am looking at the Jamie Oliver collection actually not non stick and the stone dine cookware set and the flavorstone cookware set. The only decent resource I can seem to find is on hard anodized aluminum cookware. Does anyone have any reviews on any of the above.
Publix Thai Grilled Chicken Thighs with Tomato Salad
Publix Thai Grilled Chicken Thighs with Tomato Salad
A newer recipe by Publix. Marinated thighs served with a refreshing tomato salad.
Servings: 4
Total Time: 1 hour
Active Time: 25 minutes
Ingredients
4 tablespoons fresh basil, coarsely chopped, divided
4 tablespoons fresh cilantro, coarsely chopped, divided
1 tablespoon fresh ginger root, finely grated
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon sriracha sauce
1 tablespoons fish sauce (or clam juice)
Large zip-top bag
1 lb chicken thighs
4 medium tomatoes, coarsely chopped
Cooking spray
Steps
Chop basil and cilantro; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha, and fish sauce until blended. Reserve one-half of marinade.
Place other half of the marinade in zip-top bag; add chicken and knead to coat. Let stand 30 minutes (or overnight) to marinate.
Preheat grill on medium. Chop tomatoes and toss to coat with reserved marinade.
Coat chicken with spray; grill 810 minutes on each side, turning often, or until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving. Serve with tomato salad.
A newer recipe by Publix. Marinated thighs served with a refreshing tomato salad.
Servings: 4
Total Time: 1 hour
Active Time: 25 minutes
Ingredients
4 tablespoons fresh basil, coarsely chopped, divided
4 tablespoons fresh cilantro, coarsely chopped, divided
1 tablespoon fresh ginger root, finely grated
1 tablespoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon sriracha sauce
1 tablespoons fish sauce (or clam juice)
Large zip-top bag
1 lb chicken thighs
4 medium tomatoes, coarsely chopped
Cooking spray
Steps
Chop basil and cilantro; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha, and fish sauce until blended. Reserve one-half of marinade.
Place other half of the marinade in zip-top bag; add chicken and knead to coat. Let stand 30 minutes (or overnight) to marinate.
Preheat grill on medium. Chop tomatoes and toss to coat with reserved marinade.
Coat chicken with spray; grill 810 minutes on each side, turning often, or until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving. Serve with tomato salad.
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