Savannah Seafood Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shrimp, crabmeat, Parmesan cheese, and pasta are combined to create a dish for seafood-lovers everywhere. Ingredients:
1 pound unpeeled, large fresh shrimp |
1 cup water |
1/2 cup butter or margarine |
2 garlic cloves, minced |
1/2 cup all-purpose flour |
3 cups half-and-half |
1/3 cup dry white wine or chicken broth |
1 (8-ounce) bottle clam juice |
2 tablespoons 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 |
1 (4-ounce) jar diced pimiento, undrained |
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme |
16 ounces bow tie pasta, cooked |
Directions:
1. Peel shrimp, reserving shells; devein shrimp, if desired. Chill.
2. Bring reserved shrimp shells and 1 cup water to a boil in a medium saucepan; reduce heat, and simmer 2 minutes. Pour stock through a wire-mesh strainer into a measuring cup, discarding shells.
3. Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.
4. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice, and next 4 ingredients. Cook, whisking constantly, 5 minutes or until thickened and bubbly.
5. Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.
6. Combine sauce and pasta, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 3/4 cup cheese.
7. Bake at 350° for 25 to 30 minutes or until bubbly.
8. * 3/4 cup chicken broth may be substituted for clam juice.
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