Jumbo Shrimp Parmigiana
2 pounds raw
jumbo shrimp (11-15 per pound), peeled and deveined
2 cups flour
3 eggs, beaten
2 cups seasoned bread crumbs
1/2 cup vegetable or canola oil
2 cups basic tomato sauce
1/2 pound shredded mozzarella
1/2 cup grated Romano cheese
1 tablespoon dried oregano
1/4 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
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).