Shrimp Mac and Cheese

I came up with a delightful lunch yesterday.  Both I and my husband liked it so much!  He admitted, he had his doubts it would be like classic mac and cheese when he saw what I was throwing into the pan, but he had to admit it came out very tasty and quite like real noodle-baked mac and cheese,  just with the added shrimp flavor melded in.

This creation is definitely Induction friendly.   I ate a similar dish they dubbed lobster macaroni at a little café in the Virginia Tidewater area many moons ago when I was in high school.  Their dish had some red and green bell pepper in it as well, so it was considerably more colorful.  So you might like to try this recipe one day with lobster tail meat (maybe two tails, chopped into bite-size chunks) in it in place of the shrimp here.  🙂

INGREDIENTS:

16 oz. fresh or frozen cauliflower

4 T. butter

16 oz. peeled shrimp (or lobster meat)

2 oz. cheddar cheese shreds

2 oz. American Deluxe cheese, shredded

3 oz. chopped green onion

Dash of my Seafood  Spice Blend

DIRECTIONS:  Cook cauliflower in your usual manner (or per instructions on the frozen product bag).  Drain well in a colander in your sink while you put everything else together.  Melt butter in non-stick skillet and sauté shrimp until just barely opaque and done.  Press the cauliflower slightly with the back of a spoon to get out any remaining water.  Add green onion, cauliflower and spice to the shrimp in the skillet.  Stir well.  Top with cheese and pop into 350º oven for 15 minutes.  Remove and tilt pan over sink to spoon out any remaining water that has still bled out of cauliflower (it always does for me).  If any, bake 10 minutes longer and serve with green salad.  Otherwise, you can serve at once.

NUTRITIONAL INFO: Serves 4, each serving containing:

369 calories, 23.03 g  fat, 8.7 g  Carbs, 3.2 g  fiber, 5.5 NET CARBS, 32.7 g protein, 832 mg sodium