Savannah Seafood Parmesan

(from cjames’s recipe box)

Source: Southern Living (from RecipeThing user saymyname)

Serves 10 people

Categories: Casserole, Main Dish, Seafood

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

Directions

  1. Peel shrimp, reserving shells; devein shrimp and chill.

  2. Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.

  3. Lower heat and simmer, uncovered, 2 minutes.

  4. Pour stock through a wire-mesh sieve into a measuring cup; discard shells.

  5. Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.

  6. Whisk in flour until smooth.

  7. Cook, whisking constantly, 1 minute.

  8. Gradually whisk in shrimp stock and half-and-half until smooth.

  9. ADd in wine, clam juice, and the next 4 ingredients.

  10. Cook, whisking constantly for 5 minutes or until thickened and bubbly.

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

  12. Combine sauce and pasta, tossing to coat.

  13. Transfer mixture to a lightly greased 13×9 inch baking dish.

  14. Sprinkle with the rest of the parmesan.

  15. Bake in a 350° oven for 25-30 minutes or until bubbly.

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