Shrimp Macaroni Casserole Recipe by Ruth Paget
Serves 4
Ingredients:
-1 pound raw and peeled shrimp
-2 cups water
-1 teaspoon salt
-1 teaspoon cayenne
-1 teaspoon black pepper
-2 tablespoons butter
-1¾ cups grated cheddar cheese
-1pound cooked elbow macaroni
-3 beaten eggs
-1 teaspoon mustard
-1 (13-ounce) can evaporated milk
-1 1/3 cups shrimp stock
-1 tablespoon paprika
Steps:
1-Preheat oven to 350 degrees Fahrenheit
2-Bring water to a boil. Add salt, cayenne, and black pepper. Add shrimp to water and cook for 15 minutes
3-Remove shrimp from stock. Boil stock down to 1 1/3 cups.
4-Grease a 3-quart casserole dish. Stir in butter with cheese and shrimp. Add in macaroni and stir.
5-Mix eggs with mustard, evaporated milk, and shrimp stock. Pour this mixture over the shrimp and macaroni. Sprinkle top of casserole with paprika.
6-Bake for 30 to 35 minutes. Serve hot.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
