How to Make Shrimp Parm | Rachael Ray
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
How to Make Cannelloni with Chicken and Spinach | Rachael Ray
How to Make Stuffing 2 Ways (with Sausage and with Mushrooms) | …
Rachael and John House Tour: The Rebuild Is Complete After 2020 …
How to Make Pub Cheese Mashed Potatoes | Rachael Ray
How to Make Turkey 2 Ways: Whisky Buffalo Turkey & Turkey Roulad…
Rachael ignores the Italian no-cheese-with-seafood rule and makes parm with fried shrimp, a quick marinara sauce + shredded mozzarella.
"Cheese and seafood is a 'no-no' in a lot of seafood dishes in our family and among Italians. Many seafood dishes are topped rather with seasoned and toasted breadcrumbs. But my favorite dish in late fall and winter were my grandpa's artichokes, and the breadcrumbs were rich with melted anchovies and parsley and tons of Parmigiano-Reggiano cheese. So, why not breadcrumbs and cheese on large, sweet shrimp?" —Rachael
- 2 tablespoons EVOO
- 2 cloves garlic, chopped or grated
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3 cups (1 jar) passata
- A couple leaves of basil , torn
- 24 large shrimp , peeled, deveined and butterflied
- Juice of ½ lemon
- 1 cup flour
- 3 eggs
- 2 cups homemade breadcrumbs or panko
- 1 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon granulated garlic
- 3 tablespoons minced parsley or dried parsley
- Olive oil, for shallow frying
- 1 cup low-moisture mozzarella, shredded
For the marinara, heat a medium pot over medium heat with EVOO, add garlic, red pepper flakes and oregano and stir 1 minute. Add tomato paste and stir a minute more. Add passata and combine, then stir in basil and add salt. When the sauce bubbles, reduce the heat and simmer 20 to 25 minutes.
For the shrimp, dress shrimp with a little lemon juice and salt.
Place the flour in a shallow dish, whisk eggs in a second dish and combine breadcrumbs, Parm, garlic and parsley in a third shallow dish.
Heat about ½ inch of olive oil in a large skillet over medium to medium-high heat.
Meanwhile, coat half the shrimp at a time in the flour, then the egg, then the Parm breadcrumbs.
Preheat the broiler.
Shallow-fry the shrimp in batches for about 4 minutes, turning occasionally. Drain shrimp on a wire rack or paper towels.
Add two-thirds of the marinara to the bottom of a large casserole or oven-safe dish. Arrange shrimp on top, then dot with a bit of sauce, but let the crispy coating be the star. Sprinkle with mozzarella and lightly brown under broiler.