Shrimp Au Gratin

This lovely recipe is from my "Paula Deen and Friends" cookbook.  The original recipe is called "Shrimp and Crab Au Gratin".  I didn't have crab nor did I want to take the time to buy some and then cook it and shell it.  So, I made "Shrimp Au Gratin".  It was fantastic.  I served it over rice and with some veggies.  Rachel and Russ absolutely loved this.

Shrimp Au Gratin
with yellow squash

Shrimp Au Gratin
from Paula Deen & Friends

Ingredients -

1/2 c (1 stick) butter
1/2 c all -purpose flour
1/2 c whole milk
1/2 c dry white wine
Juice of 1 lemon
1/2 tsp black pepper
1/8 tsp cayenne pepper
2 lbs medium shrimp, peeled and deveined
1 1/2 c grated Cheddar cheese

Directions -

1. Melt butter in a heavy-bottomed saucepan over a very low heat. When butter is completely melted, stir in the flour with a wooden spoon. Cook for about a minute over low heat, stirring constantly.  Slowly add the milk.  Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.  Add the wine, lemon juice, black pepper, and cayenne.  Whisk again.  Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise.  Remove from heat.
2. Bring 2 c water and 1/2 tsp salt to a boil in a medium pot and add the shrimp.  When the water returns to a boil, cook shrimp for 1 minute.  Drain immediately.  Roughly chop the shrimp and put in a large mixing bowl. 
3. Pour the sauce over the shrimp.  With a large spoon, gently combine.
4. Spray an 11x7 inch casserole dish.  Pour the mixture into the pan.  Place grated cheese on top, completely covering the shrimp mixture. 
5. Bake at 350 for about 25 to 30 minutes until bubbly.

Serves - 4 to 6
Calories - when serving 4 - 892 per serving
                 when serving 6 - 595 per serving

If you decide you want to make Paula's original "Shrimp and Crab Au Gratin" you'll use 1 pound shrimp & 1 pound claw crabmeat and the rest is the same.  Like I wrote earlier, I served this over rice and it was good. 

Shrimp Au Gratin casserole
right out of the oven

Creamy Pesto Pasta with Chicken

Things have been crazy around here lately.  We hosted the chili cook-off fundraiser, Rachel and I took a trip to Arizona, Outrun CF, & I've been very busy with Great Strides planning.  I have been slacking big time in the cooking/recipe department.  I'm finally getting things settled down and am actually meal planning again instead of opening the frig and staring blankly at it contents wondering what we're having for supper!  So, I'm pleased to share with you this Creamy Pesto Pasta.....original recipe found at Kids Health. 

Creamy Pesto Pasta with Chicken
adapted from Kids Health Alfredo Pesto Pasta

Ingredients -

1/2 (7oz) container Buitoni prepared Pesto with Basil
1/4 c grated Parmesan cheese
1/2 c heavy whipping cream
8 oz Barilla Plus angel hair pasta, cooked
1 cooked boneless, skinless chicken breast, that has been sliced into bite size pieces

Directions -

1.  Bring cream to a gentle boil in a saucepan.  Careful not to burn the cream. 
2. After cream is to a boil, whisk in pesto. 
3. Add the Parmesan cheese. 
4. Toss the pesto cream sauce with cooked angel hair coating evenly.
5. Add chicken and toss again.

Serves - 3
Calories - per serving - 627
                 per batch - 1881

*The Kids Health recipe will have you making the pesto homemade, but I took the easy way out and let Buitoni do that job.  Also, I did add chicken to mine.  I just used a couple tablespoons of olive oil and cooked a chicken breast (that was seasoned with kosher salt and fresh ground black pepper) in a skillet.  Once it was done, I let it sit about 5 minutes & then sliced it up into bite size pieces.  Lastly, I used a "special" pasta that has "extra" stuff in it (7g fiber per 4oz).  I hope you enjoy it.  My Rachel (6) said she loved it and that I cooked it like a professional!  She's so sweet to me.

I love this pesto.

One chicken breast, seasoned with salt & pepper,
cut in half so it would cook faster.