Shrimp Lasagna

I got this recipe from my oldest brother, Peter, who got it from my youngest brother, Paul. (Both brothers are older than me.) So here, word-for-word, is the recipe as I got it. No, actually I think I may have changed a few things. But the introduction was written by Peter----that part is word-for-word. And this recipe is really good!!

In the Spring of 1988 my brother Paul and I were working 72 hours a week at the Palo Verde Nuclear Power Plant in Arizona, moving and processing radioactive waste for disposal. We rented rooms from our brother Wendell (a reactor operator at the plant) in Peoria. At that time of year shrimp fishing is real good in Rock Point, Mexico, which is about four hours away by car. In the Phoenix area it is not uncommon for the locals to make a "shrimp run" to Rock Point so they can buy fish and shrimp right off the boats. Paul and Wendell both having the same day off one weekend, went on a run and came back with 50 pounds of 4 to 6-inch shrimp. Every day for two weeks we fried, grilled, broiled or sauteed some shrimp for dinner. Finally, when we were all getting tired of eating shrimp, Paul announced that he was going to cook something new: a shrimp lasagna. This delicious recipe is what he created for us on that Spring day in Arizona.
----Peter Johnson

PAUL'S SHRIMP LASAGNA

1 1/2 lbs. unshelled green shrimp
1 pint half & half
3 Tbsp. butter
1 bunch green onions
1 clove garlic, pressed or finely chopped
1 tsp. pepper
salt to taste
1/2 pint cottage cheese
2 cups grated mozzarella cheese
3 cups grated Swiss cheese
8 oz. uncooked lasagna noodles
1/2 cup roux (3 Tbsp. butter & 3 Tbsp. flour)
3 cups water or milk

Shell and devein the shrimp; save the shells. Set aside some of the best-looking shrimp for garnish. Cut the remainder of the shrimp into chunks; set aside. [I, Loralee, like to keep them in a little water so they don't dry out----you can use this water later in the recipe.]
Prepare the roux by melting 3 Tbsp. butter in a small skillet and adding 3 Tbsp. flour to make a thick paste; set aside.
In a large bowl, combine the cottage cheese, mozzarella and Swiss cheeses; set aside.
Cook noodles according to package directions; set aside. [They will dry up and get sticky if you make them too far in advance. Unless you keep them in cool water. Don't use hot water or they'll keep cooking and get mushy.]
In a medium saucepan, saute the shrimp shells in 3 Tbsp. butter for two to three minutes. Use a lid on the pan to preserve all juices. Remove the shells to a cheesecloth and squeeze out the remaining juices into the saucepan. Discard shells. Sauteall shrimp in the juices from the shells until pink. With a slotted spoon, remove and set aside the shrimp reserved for garnish. Remove the remainder of the shrimp and set aside. Saute the garlic in the shrimp juices. Add the half & half and the water or milk [I use the water that I had the shrimp sitting in earlier, then add enough milk to that amount of water to total 3 cups.] Stir in the pepper. Bring to a low boil, stirring constantly. After the sauce boils, reduce heat to a low simmer and cover pan. Stir occasionally to prevent burning. Chop green onions, reserving 5 or 6 tops for garnish. Add chopped onions to sauce. Slowly add roux to the sauce, stirring out any lumps and using only enough to bring sauce to desired consistency (kind of thick, but not like pudding). Salt to taste. Add the cut shrimp to the sauce.
In a 9-inch square baking dish, layer (in order) sauce, noodles and cheese until you are within 1/2-inch of the top of the pan. Garnish with reserved shrimp and green onion tops. Bake uncovered at 350 degrees for 30 minutes. Let stand 15 minutes before serving.

Is Paul a great cook, or what?

For Ann: You can use chicken instead of shrimp in this recipe. Paul said so.
For Sara: Grilled zucchini planks would be great layered in with this. Or any other veggies that seem tasty.
For Michael: Enjoy those noodles!