Jumbo Shrimp Parmigiana
ItalianSeafoodIntermediate40 minBy Northstar
Ingredients
Servings
4
- 2 lb raw jumbo shrimp (11-15 per lb), peeled and deveined
- 2 cup all-purpose flour
- 3 large eggs large eggs, beaten
- 2 cup seasoned Italian bread crumbs
- 0.5 cup vegetable or canola oil
- 2 cup basic tomato sauce
- 0.5 lb shredded mozzarella cheese
- 0.5 cup grated Romano cheese
- 1 tbsp dried oregano
- 0.3 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 350°F.
- 2
Pat the cleaned shrimp dry. Dredge each shrimp in flour, dip in beaten eggs, then coat with seasoned bread crumbs. Shake off excess crumbs.
- 3
Heat the oil in a large skillet over medium-high heat. Fry the breaded shrimp in batches of 4 or 5 at a time until golden brown (they do not need to cook all the way through at this stage). Remove to a baking pan in a single layer.
- 4
Top the fried shrimp with tomato sauce. Sprinkle shredded mozzarella and Romano cheese over the sauce.
- 5
Sprinkle with dried oregano and fresh parsley.
- 6
Bake at 350°F for 15–20 minutes until the cheese is melted and bubbly and the shrimp are cooked through.
- 7
Serve over pasta or with crusty Italian bread.