Savannah Seafood Parmesan - cooking recipe

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
Preparation
    Peel shrimp, reserving shells; devein shrimp and chill.
    Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
    Lower heat and simmer, uncovered, 2 minutes.
    Pour stock through a wire-mesh sieve into a measuring cup; discard shells.
    Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
    Whisk in flour until smooth.
    Cook, whisking constantly, 1 minute.
    Gradually whisk in shrimp stock and half-and-half until smooth.
    ADd in wine, clam juice, and the next 4 ingredients.
    Cook, whisking constantly for 5 minutes or until thickened and bubbly.
    Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
    Combine sauce and pasta, tossing to coat.
    Transfer mixture to a lightly greased 13x9 inch baking dish.
    Sprinkle with the rest of the parmesan.
    Bake in a 350\u00b0 oven for 25-30 minutes or until bubbly.

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