s SHRIMP PARMESAN ***
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s SHRIMP PARMESAN ***
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Instructions *** 10-1-19 ok but we read pasta sauce as tomato sauce and it should have been spaghetti sauce so we will try adding that to the los...makes a lot *** “My Husband favorite. A one dish meal. You can prepare everything up to putting ... More 25 PEOPLE DISCUSSING Join In Now Top Review by Kittencalrecipezazz Sugarpea said it...Yowza is THE word for this shrimp dish. Can I give this 10 or more stars? This is amazingly delish...I had large shrimp in the freezer ... More See all reviews UPLOAD TWEAK ASK READY IN: 55mins SERVES: 6 UNITS: US INGREDIENTS Nutrition 1 1/2 lbs extra large shrimp, peeled and butterflied 1/2 cup flour 1 teaspoon Old Bay Seasoning 3/4-1 cup breadcrumbs, well seasoned (Italian spices) 3/4-1 cup panko breadcrumbs 3/4-1 cup shredded parmesan cheese (4 ounces) 2 eggs, beaten 2 tablespoons mayonnaise olive oil, for frying to cover bottom of pan 16 ounces of grated mozzarella cheese 3 -4 cups of you favorite italian tomato sauce 1 lb pasta, COOKED aldente (I use angel hair my favorite) olive oil, drizzled throughout the pasta parmesan cheese DIRECTIONS Open the shrimp up like a book and remove the dark vein. In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat. Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese. In a small bowl whisk well eggs and mayonnaise. Dip floured shrimp into egg mixture then bread crumbs. In a large heavy bottom pan heat oil. Brown shrimp in batches and drain on paper towel to remove excess oil. Spread 1/3 the sauce on bottom. Spread cook pasta on top of sauce. Spoon 1/3 sauce on pasta. Lay shrimp in a baking dish 1 layer. Sprinkle with with mozzarella cheese. Top with rest of sauce. Top with grated parmesan cheese. Bake in 350 degree oven till cheese is melted. About 15-20 minutes. Submit a Correction This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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