Description
Indulge in our savory Shrimp Mac Bombs recipe, featuring a crispy bacon crust. Learn how to create this delicious dish that will impress your taste buds!
Ingredients
- 2 cup (480 ml) s elbow macaroni (200 grams)
- 1 pound (454 g) large shrimp, peeled and deveined (450 grams)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoon (30 ml) s unsalted butter (28 grams)
- 2 tablespoon (30 ml) s all-purpose flour (16 grams)
- 1 cup (240 ml) whole milk (240 milliliters)
- 1 cup (240 ml) shredded cheddar cheese (113 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 1 cup (240 ml) breadcrumbs (100 grams)
- 1 teaspoon (5 ml) smoked paprika (5 grams)
- 1/2 teaspoon (3 ml) cayenne pepper (2 grams)
- 1/2 pound (227 g) beef bacon, cooked and crumbled (225 grams)
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
- Vegetable oil, for frying
Instructions
- Cook the elbow macaroni in a pot of boiling salted water until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat and add shrimp.
- Season shrimp with garlic powder, onion powder, salt, and black pepper.
- Cook shrimp until pink and opaque, about 3-4 minutes, then remove from heat and chop into bite-sized pieces.
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes, forming a roux.
- Gradually whisk in whole milk until smooth.
- Bring the mixture to a simmer, stirring constantly until thickened.
- Remove from heat and stir in cheddar cheese and Parmesan cheese until melted and smooth.
- Combine the cooked macaroni, chopped shrimp, and cheese sauce in a large bowl.
- Mix well and season with additional salt and black pepper to taste.
- Shape the macaroni mixture into golf ball-sized balls and chill in the refrigerator for 30 minutes.
- In a shallow dish, combine breadcrumbs, smoked paprika, cayenne pepper, and crumbled bacon.
- Roll each macaroni ball in the breadcrumb mixture to coat evenly.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the coated macaroni balls in batches until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels.
- Garnish with chopped fresh parsley before serving.
Notes
- Consider using whole wheat elbow macaroni for a healthier twist.
- Experiment with gouda or gruyere cheese for a unique flavor profile.
- Add a squeeze of lemon juice to brighten up the shrimp.
