Savannah Seafood Parmesan Recipes

LOBSTER SAVANNAH

Steps:

• Preheat an oven to 350 degrees F.
• Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
• In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
• In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

SAVANNAH GUMBO - PAULA DEEN

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.

SAVANNAH SEAFOOD STUFFING

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.

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 SEAFOOD PARMESAN

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.