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Jumbo Shrimp Parmigiana
2
pounds raw jumbo shrimp (11−15 per pound),
peeled and deveined
2
3
2
1
2
1
1
1
1
cups flour
eggs, beaten
cups seasoned bread crumbs
/2 cup vegetable or canola oil
cups basic tomato sauce
/2 pound shredded mozzarella
/2 cup grated Romano cheese
tablespoon dried oregano
/4 cup chopped fresh parsley
Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs.
Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4 or 5
at a time until golden brown, (it is not necessary to cook through, since they will bake further). Remove
to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried
oregano. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted.
Top with chopped fresh parsley.
Serves 8 (allows 3 or 4 shrimp per person).
Jumbo Shrimp Parmigiana
103
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