I've been wanting to make lobster mac & cheese, but the price of lobster, like everything else, is through the roof. So I knew I had some frozen local shrimp and while digging a quart out of my freezer, I found about a pound of scallops. Now we're talking, I can make this work...
So I peeled the shrimp and cut most of them in half as well as the scallops. Chopped up half a Vidalia onion and a couple cloves of garlic...
Shrimp and scallops were dusted with J.O.'s #1 and are sauted in a couple of TBSP of unsalted butter for just a couple of minutes until the shrimp start to turn a little pink then removed from the heat...
Next I sauted the onions and garlic in about 6 TBSP of the butter for a couple of minutes until they start to get soft, maybe 3 minutes. I added about a half cup of AP flour to the pan and stirred almost constantly for maybe another couple of minutes. Then I added in about 4 cups of half & half stirring constantly and bringing it up to a light simmer. Stirred constantly until it started to get thick and smooth. Then I added some pepper and Old Bay to the mix along with a teaspoon of nutmeg. I removed it from the heat and stirred in about a cup of parmesan, 1 1/2 cups of Gruyere, and a cup of sharp cheddar until all is melted and smooth. Next I stirred in the shrimp and scallops...
I had already partially cooked a pound of elbows and I mixed everything together and into a small aluminum pan. I melted a couple TBSP of the butter and mixed it with about a cup of plain Panko bread crumbs which I had seasoned with some salt & pepper and Italian seasoning. That was spread on top...
Now it's ready for the oven, but what fun would that be?? So I fired up a Weber with some lump and a split of white oak. I set it up for indirect heat and now it's time to cook...
The grill was running about 375℉ or so and I cooked it until it got bubbly around the edges and got some color. For a garnish, I had a few shrimp leftover so I dusted them with a little J.O.'s #2 and sauted them in butter until pink...
I made a salad with Romaine, spinach, sliced radishes, chopped up tomatoes, cucumbers, and carrot sticks. Come and get it...
The taste was rich and creamy, a little smoky, and the taste of the shrimp and scallops really came through...
So I peeled the shrimp and cut most of them in half as well as the scallops. Chopped up half a Vidalia onion and a couple cloves of garlic...
Shrimp and scallops were dusted with J.O.'s #1 and are sauted in a couple of TBSP of unsalted butter for just a couple of minutes until the shrimp start to turn a little pink then removed from the heat...
Next I sauted the onions and garlic in about 6 TBSP of the butter for a couple of minutes until they start to get soft, maybe 3 minutes. I added about a half cup of AP flour to the pan and stirred almost constantly for maybe another couple of minutes. Then I added in about 4 cups of half & half stirring constantly and bringing it up to a light simmer. Stirred constantly until it started to get thick and smooth. Then I added some pepper and Old Bay to the mix along with a teaspoon of nutmeg. I removed it from the heat and stirred in about a cup of parmesan, 1 1/2 cups of Gruyere, and a cup of sharp cheddar until all is melted and smooth. Next I stirred in the shrimp and scallops...
I had already partially cooked a pound of elbows and I mixed everything together and into a small aluminum pan. I melted a couple TBSP of the butter and mixed it with about a cup of plain Panko bread crumbs which I had seasoned with some salt & pepper and Italian seasoning. That was spread on top...
Now it's ready for the oven, but what fun would that be?? So I fired up a Weber with some lump and a split of white oak. I set it up for indirect heat and now it's time to cook...
The grill was running about 375℉ or so and I cooked it until it got bubbly around the edges and got some color. For a garnish, I had a few shrimp leftover so I dusted them with a little J.O.'s #2 and sauted them in butter until pink...
I made a salad with Romaine, spinach, sliced radishes, chopped up tomatoes, cucumbers, and carrot sticks. Come and get it...
The taste was rich and creamy, a little smoky, and the taste of the shrimp and scallops really came through...
