Shrimp Jambalaya

The Creole Crab Burgers and fresh remoulade were absolutely fantastic last night. Tonight, it's going to be shrimp Jambalaya. I'm going to invite some friends over, and throw together a huge pot of this stuff. Now that cold weather has returned to Chicago, it's time again to turn up the heat with hearty food like this.

Ingredients

• 4 Cups cooked rice
  
• 1 cup chopped onion
  
• 1 cup chopped bell pepper
  
• 2 tbs tomato paste
  
• 1 tsp sugar
  
• salt, pepper, cayenne to taste
  
• 1 lb peeled jumbo shrimp
• 1 cup finely chopped green onion and parsley
  
• 8 tbs butter
  
• 1 cup chopped celery
  
• 4 cloves fresh garlic minced
  
• 2 cups water
  
• 1/2 tsp cornstarch

Recipe Directions
Cook rice while making jambalaya . Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
Source:Jambalaya

Shrimp with Pesto Mac and Cheese

Mac & Cheese is really one of the ultimate comfort foods. This fantastic recipe takes plain old mac to a new level by adding gourmet cheeses, shrimp and pesto. Pesto really is great with cheese and seafood dishes. I absolutely love Shrimp or Lobster pizza with a yummy pesto base and fresh goat cheese!

Ingredients

• 1 lb. fresh or frozen large shrimp
• 8 oz. dried elbow macaroni
  
• 2 eggs, lightly beaten
  
• 1/4 cup butter, melted
  
• 1 cup half-and-half
  
• 1-1/4 cups shredded Fontina cheese
  
• 1/2 cup grated Parmesan cheese
  
• 2 cloves garlic, minced
  
• 2 Tbsp. pine nuts, toasted
  
• 1-1/2 cups lightly packed fresh basil leaves, chopped
  
• Fresh basil leaves

Recipe Directions:
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside. Cook macaroni according to package directions. Drain and keep warm. In large bowl stir together eggs, butter, half-and-half, 1 cup of the Fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.
Source:Pesto Shrimp Mac and Cheese Recipe