THAI RED CURRY SHRIMP MAC & CHEESE
- Red Curry Cheese Sauce:
- unsalted butter
- minced lemongrass
- minced shallot
- lobster stock
- fish sauce
- Cheddar cheese, shredded
- grated ginger
- minced garlic
- ½ c all-purpose flour
- Thai red curry paste
- half & half
- Shrimp:
- olive oil
- ¼ c minced garlic
- ground black pepper
- 21/25 count peeled, deveined, tail-off shrimp
- kosher salt
- Pasta and Garnish:
- Barilla Elbows
- ½ c peanuts, roasted and chopped
- ½ c sliced green onions
Elbows
CHEF'S NOTE
Chef Carron Harris
I am always trying to find interesting ways to play up mac & cheese. The ginger, garlic and lemongrass bring subtle yet flavorful accents to amp up the Thai red curry. For this mac & cheese, the Cheddar is in the background. Along with the half & half, it gives the whole sauce that cheesy and creamy texture. Although it is typically not Italian to put cheese with seafood, I love the shrimp with the Thai curry. After all, this is truly a marriage of Thai and Italian mashed into one All-American dish!