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Sass Muffin
04-07-2009, 12:58 PM
1 c cooked macaroni, just underdone (2 oz pre-cook)
1/2 finely diced onion
4 cloves minced or pressed garlic
4 tbsp flour
3 tbsp butter
1/2 c buttermilk (substituting milk will be a-ok)
1/2 c milk
1/2 tsp paprika
1/2 tsp dry, powdered mustard
1/2 tsp salt
2 tbsp finely chopped parsley
1/2 finely diced jalapeno
1/2 c corn (canned, frozen, fresh)
8 oz small shrimp, thawed, raw, shelled, drained
2 tbsp breadcrumbs

First thingís first: cook your macaroni a minute or two shy of the al dente recommendation on the package. While thatís on, sautee the onion and garlic in 1 tbsp butter. Dice the 1/2 jalapeno, finely chop the parsley, shell the shrimp and cut each in half.

Preheat oven to 375.

Melt 3 tbsp butter in a medium saucepan over medium/high heat. Add flour, and whisk, continuously, until the mixture is a nice warm tan. If, at any point, this begins to smell like itís burning, immediately turn down the heat, and you should be fine.

Take the roux off the burner. Add the buttermilk and milk (again, you can just use 1 cup of milk if you forgot the buttermilk) and whisk vigorously until smooth and unlumpy. Add paprika, mustard, salt, parsley, diced jalapeno, corn and mix thoroughly (the burnerís still off right here).

In the same pan you used to saute the onions and garlic, saute the shrimps for just a minute or two, until they have a little bit of colour, but before theyíre fully cooked. Add to concoction.

Spread in an 8◊8 casserole dish (glass or ceramic) and sprinkle the breadcrumbs atop it all. Bake for about 35 minutes.