Seafood Mac and Cheese

Margaritaville Restaurant Copycat Recipe

Serves 4

2 tablespoons canola oil
12-15 large shrimp, peeled and cleaned
2 cups Boursin Asiago Cheese Sauce  (recipe below)
1 pound cavatappi pasta cooked al dente
1/2 cup lump crab meat
1/2 cup toasted Panko bread crumbs
chopped chives for garnish
pinch chopped fresh parsley
1 lemon cut into wedges

Prepare in Advance (up to 24 hours): Prepare Cheese sauce and keep refrigerated until ready to use.
Prepare pasta according to package cooking instructions. Rinse with cold water to cool pasta and drain. Toss with a little olive oil. Keep in refrigerator until ready to use. Spread out Panko bread crumbs on a cookie sheet. Place in a preheated 325 degree oven and stir every few minutes until golden. Peel and remove vein from shrimp. Rinse under Cold water. Pat dry with paper towel and store in refrigerator.

To prepare dish: Heat a large saute skillet for about 1 minute over med high heat. Add canola oil and allow to heat for about 30 to 45 seconds. Place shrimp in skillet and allow to cook about 1 1/2 minutes on each side. Pour in cheese sauce and stir. When sauce starts to lightly boil add the cooked pasta and toss well. Fold in the crab meat and reduce heat to med low. Continue to cook while tossing until pasta is hot. Place into 4 serving bowls. Top each bowl with toasted panko bread crumbs. Garnish top with chives, parsley and a lemon wedge.

Boursin Asiago Cheese Sauce:
Makes about 2 cups

2 cups heavy whipping cream
1/2 cup fat free milk
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
juice of 1/2 lime
1/4 cup shredded aged Asiago cheese
cornstarch slurry (see below)
1 Boursin brand herb cheese wheel

To prepare Boursin Asiago Cheese Sauce: Add first 8 ingredients to a sauce pot. Mix well and bring to a light boil over medium heat. While sauce is heating. Prepare the slurry: In a small container dissolve 2 tablespoons of cornstarch with 1/3 cup of water. When sauce begins to boil, whisk in the slurry. Reduce heat to a simmer. Next, break up the Boursin cheese wheel into small pieces and whisk into sauce. Once the cheese has fully melted into the sauce, remove from heat. Place cheese sauce in a container and keep in refrigerator uncovered until cool, stirring occasionally. Once cold, cover and store refrigerated until ready to use.

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