Savannah Seafood Parmesan |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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From Southern Living. Ingredients:
1 lb unpeeled large shrimp |
1 cup water |
1/2 cup butter or 1/2 cup margarine |
2 garlic cloves, minced |
1/2 cup all-purpose flour |
3 cups half-and-half |
1/3 cup dry white wine |
1 (8 ounce) bottle clam juice |
2 tablespoons seafood cocktail sauce |
3/4 teaspoon old bay seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups freshly grated parmesan cheese, divided |
1 cup fresh lump crabmeat, drained and picked over |
1 (4 ounce) jar diced pimentos, undrained |
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme) |
16 ounces bow tie pasta, cooked |
Directions:
1. Peel shrimp, reserving shells; devein shrimp and chill.
2. Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
3. Lower heat and simmer, uncovered, 2 minutes.
4. Pour stock through a wire-mesh sieve into a measuring cup; discard shells.
5. Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
6. Whisk in flour until smooth.
7. Cook, whisking constantly, 1 minute.
8. Gradually whisk in shrimp stock and half-and-half until smooth.
9. ADd in wine, clam juice, and the next 4 ingredients.
10. Cook, whisking constantly for 5 minutes or until thickened and bubbly.
11. Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
12. Combine sauce and pasta, tossing to coat.
13. Transfer mixture to a lightly greased 13x9 inch baking dish.
14. Sprinkle with the rest of the parmesan.
15. Bake in a 350° oven for 25-30 minutes or until bubbly.
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