Eats: Macaroni & Shrimp Bake

10:30 AM

Since it was 70 degrees out yesterday, I thought I would make something a little more summer-y. Fish always sounds like warm-weather food to me, so I decided to make a shrimp bake. This came out really good, and paired with a salad, it felt like a summer dish. Also, shrimp is amazeballs.

Get
3 cups macaroni (I used gluten-free noodles)
1 tsp olive oil
6 tsp butter
2 fennel bulbs, thinly sliced
6 oz mushrooms
6 oz peeled, cooked shrimp
Pinch cayenne pepper
1 1/4 cups bechamel sauce
2/3 cups Parmesan cheese
1 large tomato, sliced
1 tsp oregano
Salt and pepper

*Bechamel sauce- Melt 2 tsp butter, stir in 1/4 cup of flour. Cook, stirring, for 2 minutes. Gradually stir in 1 1/4 cups warm milk. Add 2 tsp finely chopped onion, 5 white peppercorns, and 2 parsley sprigs, and season with salt, thyme, and nutmeg. Simmer, stirring, for 15 minutes, strain before using.

Bring a pan of salted water a boil, add the noodles, and oil and cook until tender. Drain, add 2 tsp butter and keep warm. Melt the remaining butter in a pan, and saute the fennel 3-4 minutes. Saute the mushrooms, and stir another 2 minutes. Add the shrimp, cook until done, then remove the pan from the heat. Add the cayenne pepper to the sauce. Place the shrimp mix, sauce, and noodles in a oven proof dish. Add the tomato slices around the edges, and sprinkle the cheese and oregano on top. Bake at 350 for 25 minutes. Eat!