Cheesy Mac-N-Shrimp Balls #RSC

photo by ShemaGeorge

- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
20 balls
- Serves:
- 4
ingredients
- 3⁄4 cup macaroni, uncooked
- 8 ounces shrimp, peeled and deveined
- 3⁄4 cup Hidden Valley® Original Ranch® Dressing
- 1⁄2 cup shallot, finely chopped
- 3⁄4 tablespoon garlic, minced
- 3 slices bacon
- 2 tablespoons Greek yogurt
- 1⁄2 teaspoon lemon zest
- 1 pinch nutmeg
- 1 cup parmesan cheese, shredded
- 1⁄2 teaspoon black pepper
- 1 1⁄2 tablespoons oil
- 2 slices bread
- 3 cups breadcrumbs
- 1 egg
- salt
- cooking spray
directions
- Cook macaroni as per the directions on the box.
- Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
- Take a heavy bottomed nonstick pan and cook the bacon until crisp.
- Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
- Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
- Transfer the cooked shrimp to cutting board and give them a rough chop.
- Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
- Take it off the heat and transfer it to a bowl.
- Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
- Cover and refrigerate the macaroni mixture for 1 hour.
- Preheat the oven to 450°F.
- Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
- Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
- Take 2 bowls, one a beaten egg and other with breadcrumbs.
- Dip the macaroni balls in egg and then coat them with the breadcrumbs.
- Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
- Serve hot.
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