game-day-alabama-gulf-shrimp-fried-mac-cheese-bites/
INGREDIENTS
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1 1/2 lbs Alabama Gulf Shrimp, 30-40 count; cooked, peeled, and chopped roughly
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2 quarts vegetable oil
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1 lb cavatappi or elbow macaroni
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1 quart milk
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8 tbsp (1 stick) unsalted butter, divided
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1/2 cup all-purpose flour
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12 oz (4 cups) Gruyere cheese, grated
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8 oz (2 cups) extra-sharp cheddar cheese, grated
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4 oz grated Parmesan cheese
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1/2 tsp black pepper, freshly ground
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1/2 tsp nutmeg
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1 cup Japanese Panko bread crumbs
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1 1/4 cups mayonnaise
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1/4 cup Creole mustard (regular mustard will do)
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1 tbsp sweet paprika
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1-2 tsp Cajun or Creole seasoning
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2 tsp prepared horseradish
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1 tsp pickle juice (dill or sweet)
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1 tsp hot sauce (preferably Crystal)
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1/2 cup red pepper, puréed and roasted
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2 cloves garlic, smashed and smooth
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1-2 tsp celery seeds
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