"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Shrimp Parmigiana Recipe

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This recipe for Shrimp Parmigiana, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeremy Rajter
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb spaghetti, cooked and kept warm
1/2 cup flour
1 tsp salt
small dash of each: paprika, salt, garlic powder, pepper, onion powder and cayenne pepper
2 large eggs
1 tbsp water
1 cup italian bread crumbs
2 tbsp grated parmigiana reggiano cheese
1 1/4 lbs jumbo shrimp peeled and deviened.
25 oz jar marinara sauce
mozzarella cheese shredded

Directions:
Directions:
In a shallow bowl, combine the flour with half of the amount of spices listed and half tsp salt. In a second bowl, beat the eggs with water. In a 3rd bowl, combine bread crumbs, grated cheese, the other half of the spice mixture and half tsp salt. Get deep fry to 360. Preheat oven to broil. take shrimp and one at a time dredged in the flour mixture, then the eggs wash and then the seasoned bread crumbs. Coat evenly and shake off excess. Place on plate until all are down and ready to cook. Add shrimp in batches to hot oil, turning occasionally until golden brown (about 2 mins). Remove shrimp with slotted spoon and drain on paper towels. transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of marinara sauce over the shrimp and sprinkle mozzarella cheese over the top. Broil until the cheese is melted and bubbly (about 3 mins). Toss the spaghetti with the remaining marinara and warm. Place spaghetti on plate and put shrimp on top to serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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