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Recipe for... shrimp recipes |
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Macaroni and Shrimp BakeThis recipe is rated : 0
Recipe Ingredients3 cups dried short-cut macaroni1 tbsp olive oil 6 tbsp butter, 2 small fennel bulbs, thinly sliced and fronds reserved 6 ounces mushrooms, thinly sliced 6 ounces peeled, cooked shrimp pinch of cayenne pepper 1 1/4 cups Bechamel sauce 2/3 cup freshly grated Parmesan cheese 2 large tomatoes, sliced 1 tsp dried oregano salt and pepper Cooking ProceduresBring a saucepan of salted water to a boil, add the pasta and oil and cook until tender, but stil firm to the bite. Drain and return to the pan, add 2 tbsp of butter, cover, shake the pan, keep warm.Melt the remaining butter in a pan. Saute the fennel for 3-4 minutes.Stir in the mushrooms and cook for 2 minutes. Stir in the shrimp, then remove the pan from the heat. Stir the pasta, cayenne pepper and shrimp mixture into the bechamel sauce. Pour into a greased ovenproof dish. Sprinkle with the Parmesan cheese and arrange the tomato slices around the edge. Brush the tomatoes with olive oil and sprinkle the oregano on top. Bake in a preheated oven at 350 F for 25 minutes, until golden brown. Serve immediately. Bechamel Sauce: Melt 2 tbsp butter, stir in 1/4 cup flour. Cook, stirring for 2 minutes. Gradually, stir in 1 1/4 cups warm milk. Add 2 tbsp finely chopped onion, 5 white peppercorns, and 2 parsley sprigs, and season with salt, dried thyme and grated nutmeg. Simmer, stirring for 15 minutes. Strain before using. |
Excerpt from the wayback cook-book collection: |
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