SAVANNAH SEAFOOD PARMESAN

Savannah Seafood Parmesan image

Provided by ratherbeswimmin

Categories Oven

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

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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

Steps:

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° oven for 25-30 minutes or until bubbly.