5 oz Wagon wheel pasta
Salt, to taste
1 qt Water
1 tbsp Crab boil, seasoning
1/4 Lemon
3/4 lb Larg deveined raw shrimp, unpeeled
2 tbsp Unsalted butter
2 tbsp Minced shallots
2 tbsp Flour
1 tbsp Chicken bouillon granules, dissolved in:
1/4 cup Boiling water
1 cup Milk
1/2 cup Dry white wine, pref. vermouth
2 tbsp Mayonnaise, homemade best
1 tbsp Dijon mustard
1 cup Shredded sharp Cheddar cheese
1 cup Frozen baby peas
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Preheat oven to 350ø. Butter a 2 qt. casserole dish with a lid. Set aside. Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside. In a large frypan, bring the quart of water toa boil and add the lemon and the crab boil seasoning. Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook. Drain and peel shrimpl and set aside. IN another large frying pan, melt the butte of Low heat and saute the shallot in it for several minutes, until limp, but not browned. Sprinkl the flour over the sallot and cook over Low heat for 1-2 minutes, until the mixture bubbles. Stirring constantly, slowly add the chicken bouillon, milk and wine, stirring until thickened. Combiune the mayonnaise and mustard in a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce. Stir until heated through. Add the cheese, stirrin untkl melted. Add the pasta, shrimp and peas and stir until well combined. Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:33:05 -0400
From: bobbi744@sojourn.com (Roberta Banghart) NOTES : MCformatting by bobbi744@sojourn.com.
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