Preheat oven to 350 degrees. Toss together shrimp and lemon pepper seasoning in a small bowl to coat.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Serve this pescatarian-friendly dish for Thanksgiving that combines Hy-Vee Kitchen white Cheddar macaroni, flavorful Fish Market shrimp and lemon-pepper seasoning.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Fish Market frozen cooked tail-off, peeled & deveined shrimp (71 to 90 ct.), thawed | ||
| 1 tsp. Hy-Vee lemon pepper seasoning | ||
| 1 (48-oz.) pan Hy-Vee Kitchen white Cheddar macaroni side | ||
| 1 c. Culinary Tours Gruyere cheese, shredded | ||
| 2 tsp. fresh tarragon, chopped |
Things To Grab
- Small bowl
- Baking sheet
Directions
Remove plastic lid from white Cheddar macaroni. Spoon shrimp mixture over macaroni mixture; sprinkle with cheese. Place on baking sheet.
Bake for 25 to 30 minutes or until temperature reaches 165 degrees. Let stand 1 minute. Sprinkle with tarragon.