Shrimp On Wheels

Recipe Ingredients

5 oz	142g	Wagon wheel pasta
		Salt - to taste
1		Water
1 tablespoon	15ml	Crab boil - seasoning
1/4		Lemon
3/4 lb	340g / 11oz	Larg deveined raw shrimp - unpeeled
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Chicken bouillon granules - dissolved in:
1/4 cup	59ml	Boiling water
1 cup	237ml	Milk
1/2 cup	118ml	Dry white wine - pref. Vermouth
2 tablespoons	30ml	Mayonnaise - homemade best
1 tablespoon	15ml	Dijon mustard
1 cup	146g / 5.1oz	Shredded sharp cheddar cheese
1 cup	237ml	Frozen baby peas

Recipe Instructions

Preheat oven to 350 F. 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 ntil 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.

Source:
Diane Mott Davidson, The Last Suppers mystery

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