Spicy Rock Shrimp Macaroni and Cheese...Que????

So while the majority of the food we eat in our home is Latino, my husband does love a good steakhouse meal. So while watching the Boston Celtics on Christmas Day, I thought it would be fitting to serve him Filet Mignon with Spicy Rock Shrimp Macaroni and Cheese.

1 1/2 pounds rock shrimp

1/2 pound short pasta (penne, macaroni, etc.)

1 cup whole milk

1 cup cream

1/4 cup flour

3 tablespoons Olive Oil (approx 2 tablespoons to saute shrimp and 1 tablespoon for pasta water)

1 1/2 cups grated Gruyere Cheese

1 1/2 cups grated sharp Cheddar Cheese

1 cup fresh bread crumbs

4 tablespoons butter (1/2 a stick)

Crushed Red Pepper to taste

Kosher salt and black pepper to taste

Preheat oven to 375 degrees.  Boil large pot of water with splash of salt and olive oil for pasta.  Also, warm olive oil in a saucepot large enough to hold shrimp over medium heat. Rinse and dry rock shrimp and sprinkle generously with salt and pepper.

Saute shrimp in oil and add generous sprinkle of crushed red pepper to make dish mildly spicy. The cheese and milk will dampen the spice so do not be afraid to use alot of spices. Cook until just pink because shrimp will cook further in oven. Set aside off heat.

Once water boiling, cook pasta one minute less than directed on box. Drain and also set aside off of heat.

Grate cheese...

In a small saucepan, heat milk and cream gently over medium heat but do not boil.  In a large pot that will eventually hold everything, melt 3 tablespoons of butter and once melted add flour and continue to stir. Once well combined for 2 to 3 minutes, begin to slowly add milk while stirring. You will create a thick sauce after approx 5 minutes.  Remove from the heat and add the grated cheeses, drained and cooked pasta, drained and cooked shrimp and seasonings - 1 teaspoon of salt, generous sprinkle of pepper and generous sprinkle of red crushed pepper. Pour into glass dish.

Melt one tablespoon of butter over stovetop or in microwave and combine with breadcrumbs. Sprinkle on top of pasta dish.

Bake for approximately 30 minutes. Delicious!!!

The sweetness of the rock shrimp combined with the tang of the Gruyere cheese and the subtle spice of the chili pepper creates an incredibly decadent dish! It takes a few more steps and creates a few more dirty dishes than a normal weekday dish but it really made the meal very special. I combined this with Filet Mignon which is extremely easy to make so that the whole meal was done in approx an hour and it was one of the best we have had!

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