There’s no accounting for taste, folks. Me… well, I’m weird because I like a mix of salty and sweet. In moderation, of course. You know… stuff like chocolate covered pretzels and Sno-caps with popcorn at the movie theater. Man, that stuff is like crack to me. Oh, yeah, let’s not forget Ritz crackers with peanut butter, all dipped in chocolate. Good God, y’all!

But here is where it all takes a dangerous turn. If you are the least bit sqeemish, I recommend that you go away now. I, for one, am struggling as it is.

Behold! The winner of the 2008 Velveeta Casserole Challenge.

Doesn’t it look yummy? If you look at it long enough, it’s almost as if the shrimp and broccoli are writhing on the plate with the egg noodles in all that cheesy goodness.

When I first learned about this dish, it helped me realize two primal fears I’ve been suppressing… namely my fear of shrimp and my fear of broccoli mixed with shrimp. I’m almost certain that this is the sort of thing H.P. Lovecraft had in mind when he was dreaming up that whole Cthulhu Mythos concept.

Why do I fear shrimp? Other than the fact that they come from the sea, it’s the “vein” that bothers me. People try to sugar-coat it by calling it a “vein” and they talk about “de-veining” shrimp, but it’s not a “vein,” at all. It’s a “poop chute.” I was always under the impression that a vein carried blood but, in the case of shrimp, it’s a part of their digestive system. I mean, shrimp aren’t even vertebrates, so how can they have “veins?”

So, just remember… the next time you eat a big heaping helping of shrimp that hasn’t been “de-veined,” well you’re probably eating what those shrimp ate when they had their last meal.

Thanks, Blogadilla…

The Recipe… (and I wasn’t aware I could buy Cream of Shrimp from Campbell’s… now I have a new fear.)

1 pound uncooked, deveined shrimp
4 cups of fresh broccoli florets
12 oz bag of Egg Noodles
9 oz Sour Cream
16 oz Kraft VELVEETA (half of the big 32oz box)
1 can Campbell’s Cream of Shrimp

INSTRUCTIONS:
1. Cook egg noodles according to package directions
2. Drain and toss in broccoli & shrimp. Pour into 13×9 casserole dish
3. In a saucepan, add VELVEETA, cream of shrimp, and sour cream until melted
4. Add salt and pepper to taste. Pour on top of noodle mixture and bake at 350° for 25 minutes