Savannah Seafood Parmesan Recipes

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BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE



Baked Parmesan Crusted Salmon with Lemon Cream Sauce image

A simple showstopper salmon recipe! Fantastic centrepiece for a special occasion yet easy enough for midweek. Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 40m

Number Of Ingredients 22

1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon ( (Note 1))
3- 4 tbsp Dijon mustard
1 cup panko breadcrumbs ((50g) (Note 2))
Oil spray
50g / 3 tbsp butter (, melted)
1/3 cup grated parmesan (, store bought (1/2 cup fresh grated) (Note 3))
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh dill
Zest of 1 lemon
1/2 tsp salt
Pepper
30g / 2tbsp butter
1 eschallot / finely chopped ((Note 4))
1 1/4 cups dry white wine ((Note 5))
1 1/2 cups heavy cream / thickened cream
1 tbsp Dijon mustard
2 1/2 tbsp lemon juice ((plus more to taste))
1/2 tsp sugar
Salt and pepper
Watercress
Lemon wedges
Fresh dill

Steps:

  • Take salmon out of the fridge to bring to room temperature.
  • Preheat oven to 200°C / 390°F (180°C fan).
  • Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
  • Add butter and stir, then add remaining Parmesan Crumb ingredients.
  • Line same tray with foil. Place salmon on foil.
  • Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
  • Sprinkle Crumb all over.
  • Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
  • Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
  • Plate watercress on serving platter.
  • Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

Nutrition Facts : ServingSize 238 g, Calories 427 kcal, Carbohydrate 12 g, Protein 33.7 g, Fat 25.3 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 517 mg, Fiber 0.9 g, Sugar 1.6 g

LOBSTER SAVANNAH



Lobster Savannah image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

2 (1 1/4-pound) lobsters
8 ounces Newburg Sauce, recipe follows
8 ounces sea scallops
1/2 pound small shrimp, peeled and deveined
4 medium mushrooms, sliced
10 slices aged provolone
2 whole roasted red peppers, sliced
2 whole roasted green peppers, sliced
4 ounces Parmesan, grated
1 1/2 tablespoons all-purpose flour
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons unsalted butter
1 ounce dry sherry
1 cup half-and-half

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 SEAFOOD PARMESAN



Savannah Seafood Parmesan image

Make and share this Savannah Seafood Parmesan recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

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.

Nutrition Facts : Calories 634.6, Fat 31, SaturatedFat 17.9, Cholesterol 214.9, Sodium 753.1, Carbohydrate 56.2, Fiber 2.5, Sugar 2.9, Protein 30.8

SAVANNAH SEAFOOD STUFFING



Savannah Seafood Stuffing image

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

½ cup margarine
½ cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 pound crabmeat, drained and flaked
½ pound medium shrimp - peeled and deveined
½ cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth

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

SEAFOOD AU GRATIN



Seafood Au Gratin image

A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound haddock or cod fillets, cut into six pieces
1/2 pound sea scallops
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided
1-1/2 cups sliced fresh mushrooms
Minced chives, optional

Steps:

  • Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

SHRIMP PARMIGIANA



Shrimp Parmigiana image

Lightly breaded and fried shrimp are tossed in marinara sauce and baked with a cheese crust. Surprisingly, this does not taste oily at all. Very good flavor, nice and light. Serve over angel hair pasta with a tossed salad on the side. The red pepper sauce pairs well with the shrimp, but you can use your favorite marinara.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 18

2 cups canola oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1 cup all-purpose flour
2 eggs
1 tablespoon water
1 ½ pounds shrimp, peeled and deveined
1 (32 ounce) jar roasted red pepper and garlic tomato sauce
1 cup shredded mozzarella cheese

Steps:

  • Pour oil into a pot and heat to 350 degrees F (175 degrees C).
  • Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
  • Beat eggs and water together in a bowl.
  • Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
  • Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
  • Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

Nutrition Facts : Calories 1109.6 calories, Carbohydrate 52 g, Cholesterol 243.6 mg, Fat 86 g, Fiber 6.1 g, Protein 33.2 g, SaturatedFat 9.7 g, Sodium 1494.1 mg, Sugar 15.1 g

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