three cheese shrimp and mac

by jani on January 7, 2013

This is a perfect meal for a chilly night and it’s easy to prepare. Who doesn’t like macaroni and cheese? This recipe that HB adapted from the Food Network which uses three type of cheese – but it’s the shrimp that will have  you asking for more!

mac and shrimp 7


  • 1 pound medium shrimp, raw, deveined, tails on
  • 2 Tbsp butter
  • 1 tsp minced garlic
  • 1/4 cup dry white wine, if desired
  • 1 Tbsp salt, plus 1 tsp for pasta water
  • 1 pound large elbow macaroni
  • 6 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 Tbsp freshly ground black pepper
  • 1 pound white Cheddar cheese, shredded
  • 4 oz Gruyere cheese, shredded
  • 4 oz Asiago cheese, shredded
  • 2 cups bread crumbs (preferably Panko)

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In large skillet, melt 2 Tbsp butter, add garlic and optional wine, sauté for 3-4 minutes or until wine is absorbed. Add shrimp, cook until pink and slightly browned. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add shrimp to cheese mixture and mix thoroughly. Add macaroni and place mixture in a 13×9 casserole dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.

And the cheese is bubbling!

And… voilá… you’re delicious mac is ready to be served!

mac and shrimp 8

This is a great dish to serve for company or just a great meal to prepare for your family. We ate the leftovers for days… they were just as good as the first night!

Have you ever made mac and cheese with shrimp? Do you like it from scratch like we do or do you use the super easy blue Kraft box of Macaroni and Cheese? Hey, our kids grew up on that, so no complaints! It’s just that the homemade version is so much more savory! I’d love to hear back!


island quinoa

by jani on July 6, 2012

My love for exotic islands started with my first trip to Hawaii in 1958. It didn’t stop there… HB and I love the food, culture and breathtaking ocean scenery of anyplace tropical. Here in the U.S., we have available, food products from all over the world – allowing us the creativity to try exciting new recipes. Island Quinoa is a shout out to our Jamaican neighbors and a recipe filled with delicious flavors. We served our island quinoa salad with jerk seasoned shrimp.


Leave off the shrimp if you’re looking for a healthy and yummy vegetarian salad.


  • 1-1/2 c quinoa
  • 3 c coconut milk
  • 1/2 c pineapple juice
  • 1/2 c mango nectar
  • 1/2 each red, yellow and orange sweet peppers chopped
  • 3/4 c chopped cilantro 
  • 1-1/2 c chopped mango
  • 1 c toasted chopped macadamia nuts
  • 3 Tbsp finely chopped leeks or green onions
  • 1 tsp finely chopped fresh ginger (optional)
  • 20-24 deveined shrimp (tail on)
  • 2 tsp butter
  • jerk seasoning (we prefer Kroger brand)
  • 1 fresh lime
  • 1 tsp curry (this was an after thought and adds such great flavor to the quinoa)

Serves 4

Cook quinoa in 3 cups coconut milk, bring to a boil, then simmer for about 12-15 minutes. Chill. Chop sweet peppers, cilantro and mango. Set aside. Toast chopped macadamia nuts at  325 degrees for 10-12 minutes. Let cool and set aside.

Finely chop 3 tablespoons white end of leek (approximately 3-4 slices), and 1 teaspoon chopped fresh ginger, saute in one to two teaspoons butter.

Place chilled quinoa into pot, add sauteed leek mixture, 1/2 cup pineapple juice and 1/2 cup mango nectar. Cook until moisture is absorbed, mix in 1 tsp curry (or to taste). Chill for about one to two hours. Once quinoa is chilled, add the peppers, mango and cilantro to mixture.

Prepare jerk shrimp by squeezing the juice of one lime on both sides, then liberally cover shrimp with jerk seasoning.

Coat saute pan in olive oil spray. Cook shrimp,  turning until both sides are pink (do not overcook)

As shrimp is cooking add washed and dried butter lettuce leaves to plate. Mix macadamia nuts into quinoa (reserving 1/4 cup for garnish) and scoop onto plates. Add shrimp and enjoy!

This was completely experimental, but HB and I decided we will be serving this to future guests… we loved it that much! If you have any questions about this or any other previous post, don’t hesitate to send me your inquiries at Bon appétit!