Shrimp on Wheels

By á-24778

One of Jacob's favorites. When I was pregnant I got in to reading some culinary mysteries for a while. This is from "The Last Suppers".

Ingredients

• 5 ounces pasta, wagon wheels
• salt, to taste
• 1 quart water
• 1 tablespoon crab and shrimp seasoning (crab boil)
• 1/4 whole lemon
• 3/4 pound shrimp, large, raw, deveined
• 2 tablespoons butter, unsalted
• 2 tablespoons shallot, minced
• 2 tablespoons flour
• 1 tablespoon chicken bouillon (dissolved in 1/4 cup boiling water)
• 1 cup milk
• 1/2 cup dry white wine
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 cup sharp cheddar cheese, shredded
• 1 cup peas, frozen, baby

Preparation

Step 1

Preheat the oven to 350 deg. Butter a 2-quart casserole dish with a lid; set aside.

Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes or until al dente. Drain, set aside.

In a large frying pan, bring the quart of water to a boil and add the lemon and the crab and shrimp seasoning. Add the shrimp, cook until just pink (about one minute), and immediately transfer with a slotted spoon (leaving the seasoning behind) to a colander to drain. Do not overcook. Drain, peel, and set aside.

In another large frying pan, melt the butter over low heat and saute the shallots in it for several minutes, until limp but browned. Sprinkle the flour over the shallot and cook over low heat for 1 to 2 minutes, until the mixture bubbles, stirring constantly, slowly add the chicken bouillon, milk, and wine, stirring until thickened.

Combine 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 that mixture to the sauce. Stir until heated through. Add the cheese, stirring until melted. Add the pasta, shrimp, and peas and stir until well combined. Transfer the mixture to the buttered dish and baked, uncovered, for about 15 to 25 minutes or until heated through.