Savannah Seafood Parmesan

Shrimp, crabmeat, Parmesan cheese, and pasta are combined to create a dish for seafood-lovers everywhere.

Yield:

8 to 10 servings

Recipe from


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

Preparation

Peel shrimp, reserving shells; devein shrimp, if desired. Chill.

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.

Melt butter in saucepan over medium heat; add minced garlic, and sauté 2 minutes.

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.

Stir in shrimp, 3/4 cup cheese, and next 3 ingredients.

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.

Bake at 350° for 25 to 30 minutes or until bubbly.

* 3/4 cup chicken broth may be substituted for clam juice.

Note:

December 1999