Cheesy Mac-N-Shrimp Balls

⏱ 120 mins 🍽 20 balls, 4 serving(s) 🏷 Weeknight

These bite-sized appetisers combine macaroni and succulent shrimp in a creamy sauce flavoured with ranch dressing, Parmesan, lemon zest and nutmeg. The mixture is shaped, coated in breadcrumbs and baked until golden brown. They make a perfect party snack or weeknight treat, offering a delightful blend of textures and flavours in every bite. The recipe yields about 20 balls, ideal for sharing.

Cheesy Mac-N-Shrimp Balls

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

Method

  1. Cook the macaroni following the instructions on its packaging.
  2. Place roughly 1 cup of the cooked pasta into a food processor and pulse it briefly, then set it aside.
  3. In a heavy non-stick pan, fry the bacon slices until they become crisp.
  4. Remove the bacon, leaving the fat in the pan, and place it on a paper towel to cool before chopping it finely.
  5. Cook the cleaned shrimp in the reserved bacon fat for 3 minutes, seasoning with salt.
  6. Move the shrimp to a cutting board and chop them roughly.
  7. Pour oil into the same pan, add the chopped shallots and garlic, and sauté them for 5 minutes.
  8. Remove the pan from the heat and transfer its contents to a mixing bowl.
  9. To the bowl, add the ranch dressing, Parmesan cheese, both the processed and whole cooked macaroni, the chopped shrimp, black pepper, lemon zest, nutmeg and the chopped bacon. Mix everything together.
  10. Cover the bowl and place the macaroni mixture in the refrigerator for 1 hour.
  11. Heat your oven to 450°F.
  12. Process two bread slices in a food processor to create fresh breadcrumbs.
  13. Stir the fresh breadcrumbs into the chilled macaroni mixture, then shape it into balls the size of golf balls.
  14. Prepare two bowls, one with a beaten egg and the other with breadcrumbs.
  15. Dip each macaroni ball first into the egg, then roll it in the breadcrumbs to coat.
  16. Place the coated balls on a baking tray, spray them with oil, and bake for 25 minutes, turning them every 10 minutes.
  17. Serve the balls while they are hot.

Nutrition (per serving)

Sodium1923900 mg

Recipe details

CategoryWeeknight
AuthorShemaGeorge