Featuring succulent shrimp, Parmesan, white cheddar, pepper jack, and cream cheese, this may just be the most sophisticated (and delicious) macaroni and cheese you’ll ever have!

Here’s a photo of the 4 Cheese Mac-a-Rita Cocktail below.

Ingredients:

1 - large lime, halved
40 - jumbo shrimp (about 1-1/2 to 2 lbs)
(watch our video which shows how to easily peel, process, and devein shrimp)
1 Tbsp - minced garlic
1/2 tsp - salt
1/4 tsp - sugar
8 - small bamboo skewers
1 lb - small shell pasta
3/4 cup - half & half or milk
1/4 tsp - white pepper
8 oz - cream cheese, softened
1/4 tsp garlic powder
8 oz - white cheddar cheese, shredded
8 oz - pepper jack cheese, shredded
1/4 cup - sun-dried tomatoes, cut into very thin strips
3 Tbsp - minced chives (divided)
2 - large eggs, beaten
6 oz pkg - shredded Parmesan
8 - Margarita glasses (See Cook’s Note)
1 tsp paprika (for dusting)

PREPARATION:

In a large bowl, squeeze a lime half over the shrimp (reserve the other lime half for garnish.) Add the garlic, salt, and sugar. Put the bamboo skewers in water to soak.

Cook the pasta according to package directions until just done. Drain the pasta and return it to the pot. Add the milk and white pepper and stir over medium-low heat until the milk is hot. Mix the cream cheese into the pasta until smooth, then gradually stir in the garlic, white cheddar, and pepper jack until completely melted. Fold in the sun-dried tomato strips and 1 tablespoon of the minced chives. Keep warm.

Set oven to Broil.  Drain shrimp and thread on skewers. Put beaten eggs and shredded Parmesan in separate shallow dishes. Dip shrimp skewers in beaten egg, drain well, and dredge in Parmesan. Broil for a few minutes until cheese is melted and just golden, turn skewers over, sprinkle with additional Parmesan, and broil a few more minutes until golden.

To serve, use your fingertip to rub a tiny bit of cooking oil along the rim of each glass. Dip each rim, a section at a time, into the minced chives. Spoon in mac & cheese until half full, set a shrimp skewer in the glass, and add more mac & cheese. Sprinkle the tops with any remaining chives and dust with pinch of paprika. Cut the remaining half lime into four slices and cut each slice in two. Garnish each glass with a piece of lime. Serve with cheesey garlic bread, a green salad, and a good Sauvignon Blanc. Makes 8 servings

Cook’s Note: Other decorative glasses can be substituted for margarita glasses.

Enjoy!

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Please join us for tomorrow’s edition of our special Seafood and Pasta Series when we’ll share our original recipe for a Coastal Carolina Shrimp and Grits Tart.