Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 oz Wagon wheel pasta
Salt -- to taste
1 qt Water
1 tb Crab boil -- seasoning
1/4 Lemon
3/4 lb Larg deveined raw shrimp --
Unpeeled
2 tb Unsalted butter
2 tb Minced shallots
2 tb Flour
1 tb Chicken bouillon granules --
Dissolved in:
1/4 c Boiling water
1 c Milk
1/2 c Dry white wine -- pref.
Vermouth
2 tb Mayonnaise -- homemade best
1 tb Dijon mustard
1 c Shredded sharp Cheddar
Cheese
1 c Frozen baby peas

Preheat oven to 350=B0. Butter a 2 qt. casserole dish with a lid. Set
aside. Cook the pasta in a large pot of boiling, salted water for
10-12 minutes, until al dente. Drain and set aside. In a large
frypan, bring the quart of water toa boil and add the lemon and the
crab boil seasoning. Add the shrimp, cook until just pink, about 1
minute and immediately transfer woth a slotted spoon, leaving the
seasoning behind, to a colander to drain. Do not over cook. Drain and
peel shrimpl and set aside. IN another large frying pan, melt the
butte of Low heat and saute the shallot in it for several minutes,
until limp, but not browned. Sprinkl the flour over the sallot and
cook over Low heat for 1-2 minutes, until the mixture bubbles.
Stirring constantly, slowly add the chicken bouillon, milk and wine,
stirring until thickened. Combiune the mayonnaise and mustard in a
small bowl. Add a small amount of the sauce to the mustard and
mayonnaise and stir until smooth, then add the mixture to the sauce.
Stir until heated through. Add the cheese, stirrin untkl melted. Add
the pasta, shrimp and peas and stir until well combined. Transfer the
mixture to the buttered dish and bake, covered, for abut 15-25
minutes or until heated through.

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NOTES : MCformatting by bobbi744#sojourn.com.

Recipe By : Diane Mott Davidson, The Last Suppers mystery

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