Jumbo Shrimp Parmigiana

Ingredients and Instructions

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

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).