Captain Jack’s shells, cheese & shrimp


1 box shell macaroni

1 stick unsalted butter

2 cups grated Monterey Jack cheese

2 cups grated white sharp Cheddar

1/2 cup grated Parmesan cheese

1 cup half and half

1/4 cup milk

1 tablespoon fresh or freeze dried chopped chives

a couple sprinkles cayenne pepper

cooking oil


1 teaspoon sugar

1/2 pound to 1 pound raw, cleaned, deveined shrimp


1/2 cup grated Parmesan cheese

1 cup Panko breadcrumbs

1 cup flour

2 tablespoons chopped flat parsley

black pepper to taste


  • Boil shells in salted water until al dente
  • Preheat oven to 425
  • Mix Panko and cayenne pepper
  • Dredge shrimp in flour, dip into egg mixture and then into breadcrumb mixture
  • Heat oil in skillet
  • Fry shrimp until pink
  • Drain shrimp on napkin
  • Drain shells and pour into a large casserole dish
  • Melt butter, cream, cheeses, milk, chives, sugar and pepper in another large pan. Stir until thickened.
  • Pour mixture over shells
  • Chop shrimp and add to cheese shell mixture
  • Top with 1/2 cup Parmesan, parsley, breadcrumbs and little pats of butter and red pepper flakes for extra heat if you desire
  • Cook for 20-25 minutes

Serve with tomatoes or a nice green salad.

A Jackie O’ Recipe