1/2lb. Shrimp, detailed deveined (Or 2 Chicken Breasts)*
1 13.5oz UNsweetened can Coconut Milk
8oz. Velveeta, cubed
1.5c Mild Shredded Cheddar Cheese
2T Grated Parmesan Cheese (Store Shelf Kind)
1/4tsp Corner’s Market Sweet Pepper and Onion Powder*
1/2c Frozen Peas (Add Last Hour)
2.5c Medium Shell Noodles (Equals 3.5c cooked)
1 Chicken Broth Cube (For Boiling Noodles)
Light sprinkle of Bread Crumbs (Herb/Garlic, Italian worked) *OPTIONAL
Light sprinkle of Coconut Flakes *OPTIONAL
Butter crock pot. Add all ingredients, EXCEPT Peas. Cook on Low 4 hours, stirring frequently. (I don’t let mine boil. My warm is hot enough to cook on my crock. So, I do half and half.)
Bring Water and 1 crushed Chicken Broth Cube to a boil. Boil Noodles. Once done, drain well. Add Noodles to Sauce until you get the Sauce/Noodle consistency desired. Stir. Eat as is, OR:
OPTIONAL: Add to baking dish. Sprinkle LIGHTLY with Bread Crumbs and Coconut Flakes. Bake, or place under broiler til browned. About 1-2minutes.
*Notes: Corner Market’s Sweet Pepper and Onion Season was found at Fleet Farm. Has a sweet taste.
Also, Sauteing Shrimp prior to adding, is optional.