Cheesy Mac-N-Shrimp Balls #Rsc - cooking recipe

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

Preparation

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 saute 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\u00b0F.
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.