I've used this recipe for the last seven years. It is a showstopper and one of my family's favorites. I often make it when we have company over (I even made two for a dinner party once) and love it because I can prepare it in advance and put it in the oven 30 minutes before serving.
Savannah Seafood Parmesan
Yield: 8 to 10 servings
- 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
- 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.
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