Shrimp Mac and Cheese.

My mom invented this recipe years ago when we were living in Louisiana. The only difference is she made it with crawfish tails leftover from when we had a crawfish boil. It’s hard to get crawfish tails in Georgia so now I make it with shrimp. When it’s made with crawfish tails, the seasoning in the tails is all you need. But when making it with shrimp I find it needs a little extra something, hence the basil. The basil, along with the tomatoes on top helps keep it from being too heavy.

You will need:
1 lb shrimp
8 oz dry elbow macaroni or other pasta
2 eggs, lightly beaten
2 tbsp melted butter
1 cup half and half
1 1/4 cups shredded fontina cheese
1/2 cup grated parmesan cheese
2 cloves minced garlic
1 1/2 cup fresh basil leaves, chopped basil
4 small tomatoes, sliced

Dry shrimp and chop. Set aside.

Cook pasta according to package directions. Drain and keep warm.

In large bowl stir together eggs, butter, half and half, 1 cup fontina cheese, 1/4 cup parmesan cheese, garlic, basil, and 1/2 tsp each salt and pepper. Stir in shrimp and pasta. Transfer to buttered 2 qt casserole dish. Lay the tomato slices over the mixture and top with remaining cheese.

Bake, uncovered, 40-45 minutes at 375 degrees.

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