Ingredients:

1 box shell macaroni

1 stick unsalted butter

flour

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

Panko

1 teaspoon sugar

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

Topping:

1/2 cup grated Parmesan cheese

1 cup Panko breadcrumbs

2 tablespoons chopped flat parsley

black pepper to taste

butter

• 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 1 stick of 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