Savannah Seafood Parmesan Recipes

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.

Steps:

• In a large, nonreactive bowl, layer some of the shrimp, onions, bell pepper, bay leaf, garlic, peppercorns, red pepper flakes, and freshly ground black pepper. Create several layers of these ingredients until he remaining amount is used. Set aside.
• In a large liquid measuring cup, combine the vinegar, oil, and lemon zest and juice. Pour this marinade over the shrimp mixture. Cover tightly with plastic wrap and refrigerate, stirring occasionally, until the shrimp is pink and opaque, at least 4 hours and up to 8 hours. Taste and adjust for seasoning with salt and pepper before serving.

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.

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.