Q4 gets pretty nuts where I work. It’s when we do most of our business, and there’s a huge push for performance. This leads to what many of us call the “Q4-15” - weight gain that comes from eating due to stress, less time to work out, and more time sitting at our desks. Not to mention the fact that they cater food for breakfast/lunch some days, and often it’s not the healthiest.
One of my coworkers came up with an idea to do a “Biggest Loser” competition for the next 6 weeks (until Thanksgiving… because, let’s be real) to encourage us to find time to work out.
So last night, I decided to make something really decadent.
What we ended up with is what I’ll call “Shrimp Taco Mac and Cheese”. The name wouldn’t generally catch my eye, but what we ended up with was delicious! And not super unhealthy, actually.
The cheese sauce I mostly took from a lobster mac and cheese I’d made a few weeks before, but I added a few things to really bump it up a notch:
1 lb shrimp
a bunch of green onion, chopped
1 box of pasta (I like the shape of conchiglie because it really collects the cheese)
1 cup grated parmasean
3 wedges laughing cow cheese
1/4 cup goat cheese
a splash of almond milk (add more or less depending on how watery you want it)
1 tbsp butter
Cook pasta until al dente. While that’s going, peel and then bake the shrimp at 400 degrees after sprinkling with salt, chili powder, olive oil and lemon juice.
When the pasta is done, drain and then put in a bowl and coat with the melted butter. While it’s still warm, add all the cheese so it melts into the pasta and mix it together with your hands. Pour in almond milk until you get the consistency you want. Add sriracha until you get the spiciness that suits you.
Add chopped green onions, tomato, and shrimp and bake at 375 degrees for about 15 minutes so it all settles together. Try not to inhale all at once.