Best Savannah Seafood Parmesan Recipes
SAVANNAH SEAFOOD STUFFING
This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
Provided by TIANA1T
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
- Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 28.4 g, Cholesterol 93.9 mg, Fat 15.7 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 3 g, Sodium 1140.7 mg, Sugar 5.7 g
BAKED LOBSTER SAVANNAH
Steps:
- 1. NOTE: If you are using lobsters smaller than three pounds each, you will need enough smaller lobsters to produce a total of about 8 cups of meat after boiling and cooling.
- 2. Heat butter to melting point in a large saucepan, add mushrooms, cream sauce and green pepper.
- 3. Cook until tender.
- 4. Add paprika and stir in pimientos and blend well.
- 5. Bring to a simmer.
- 6. Dice the lobster in large chunks.
- 7. CHEF\'S NOTE: Discard intestinal vein and stomach--a hard sac near the head--before dicing.
- 8. Add meat to sauce and simmer slowly for 10 minutes.
- 9. Divide mixture evenly and spoon back into lobster shell.
- 10. Dust with grated parmesan cheese and brown in a 375 degree oven for 15 minutes. Serve.
SAVANNAH GUMBO - PAULA DEEN
This is from THE LADY AND SONS, TOO cookbook by Paula Deen.This is really simple and does not take very long. I like to add other seafood and fish to make it even more hearty or just because I'm a meat lover. Some times I'll add corn kernals or mini cob on the cob.Serve over rice (a SC favorite) or pasta.
Provided by mightyro_cooking4u
Categories Gumbo
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
- Add the onion, pepper, and garlic and saute for 2 minutes.
- Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
- Add the file powder and salt and pepper to taste.
- Remove and discard the bay leaves.
- Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
Nutrition Facts : Calories 170.1, Fat 8.5, SaturatedFat 3.2, Cholesterol 43.2, Sodium 362.1, Carbohydrate 8, Fiber 2.1, Sugar 3.4, Protein 15.6
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