Summer weather is just around the corner and with all the barbecues we tend to have this time of year, it’s nice to have a little change and serve seafood dishes occasionally. This Shrimp Noodle Supreme recipe is a great change of pace. If you’re looking for a tasty dessert to accompany it or if you’d just like to have a special dessert to serve summer visitors, this Warm Apple Cake is something different as it’s served with caramel sauce instead of icing.
Shrimp Noodle Supreme
1 (8 ounce) package of your favorite noodles, cooked and drained
1 (3 ounce) package cream cheese, cubed and softened
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup butter, softened
salt and pepper to taste
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup half-and-half
1/2 cup mayonnaise
1 tablespoon snipped chives
1 teaspoon chopped parsley
1/2 teaspoon Dijon mustard
1 cup shredded sharp cheddar cheese
Preheat oven to 325 degrees. Combine noodles and cream cheese in medium bowl. Spread noodle mixture in bottom of greased 13x9-inch glass casserole.
Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper and 1/2 teaspoon garlic powder. Spread shrimp evenly over noodles.
Combine soup, sour cream, half-and-half, mayonnaise, chives, parsley and mustard in another medium bowl. Spread over shrimp. Sprinkle cheddar cheese over top.
Bake 25 minutes or until hot and cheese is melted.
Makes 6-8 servings.
Warm Apple Cake
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg, beaten
2 cups apples, cored, peeled and grated
1/2 cup chopped walnuts, divided
Combine first 5 ingredients in a large bowl. Mix together egg, apples and half of the nuts; add to flour mixture. Spread in a greased 8x8-inch baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean. Serve warm, topped with caramel sauce (see recipe below for homemade sauce) and remaining nuts. Serves 6-8.
For caramel sauce
1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon butter
1/4 teaspoon vanilla
Combine sugar, flour and salt in a saucepan. Gradually stir in water over medium heat. Cook and stir to a boil; cook 1-2 minutes, until thickened. Remove from heat; stir in butter and vanilla.
