Sunday, July 28, 2013
So it's no secret that my husband loves pasta. He eats it any chance he gets. When I'm at work on Saturdays, he makes his own creations with pasta. Sometimes Ramen, sometimes spaghetti or whatever pasta we have in the house. He mixes in cheese and his own concoctions of spices. And then he eats his pasta in the same big pot he cooked it in. And our son has now developed that habit too. I'll find him sitting in the kitchen, usually with no shirt on and no shoes, eating out of that big pot.
The other night, I decided I was going to make my own invention too. Have you ever heard of Shrimp Louie? It's a salad that usually consists of shrimp, boiled eggs, tomatoes, asparagus, a creamy sauce, and sometimes black olives and green onions. It's served on lettuce. I wanted to make a baked version though, so I changed it up a little. I made a sauce in a skillet, tossed it with pasta and shrimp, covered it with cheese and baked it. I was a little skeptical of the sauce, but it worked great. Our daughter missed it since she was babysitting, but my husband and our son devoured it. By the way, do you know what teenagers are getting paid to babysit these days? She gets paid $8 an hour, and supposedly that's the going rate! That's crazy!
Anyway, back to the pasta, the sauce is made with mayo, chili sauce and some other stuff. You can use reduced fat mayo if you want. You could also use chicken instead of shrimp or use both. Either way, it's good.
Remember that old song, "Louie Louie"? Yeah, we gotta go...cook that is!
SHRIMP LOUIE CASSEROLE
1 onion, chopped
1 lb shrimp, peeled and deveined
1 T butter
1 1/2 C chili sauce
1 1/2 C mayonnaise
1 C half & half
3 cloves garlic, minced
1/2 C white wine
2 T lemon juice
1/4 C Italian parsley, chopped
Cayenne pepper, to taste
1 1/2 C shredded pepper jack cheese
Sliced green onions
Sliced black olives
1 lb pasta, your choice
Cook the pasta according to directions.
Drizzle some olive oil into a large skillet and melt in the butter over medium high heat. Cook the shrimp a few minutes until they are done and pink. Remove them to a plate and keep warm. Cook the onion in the same skillet until tender. Deglaze the pan with the white wine and cook to reduce the liquid. Add the mayo, chili sauce, half and half, garlic, lemon juice and cayenne pepper to the skillet. Cook and whisk until thickened and bubbly. Remove from the heat and stir in the shrimp and parsley.
Preheat the oven to 350 degrees. Mix the pasta with the sauce and put it in a 9 x 13 casserole pan. Top with the shredded cheese, black olives, and green onions. Bake for about 15 minutes or until the cheese is melted and slightly browned.