Shrimp on wheels

Yield: 4 Servings

Ingredients:

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

Instructions:

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. ~ - - - - - - - - - - - - - - - - - NOTES : MCformatting by bobbi744@sojourn.com. Recipe By : Diane Mott Davidson The Last Suppers mystery