Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, September 9, 2011

Shrimp Parmigiana

It has been parmigiana week at our house this week. We had guests for pizza on labor day and as usual i cooked for 100 and not 10. I made so much sauce and bought way too much fresh mozzarella. So now everything is covered with sauce and topped with fresh mozzarella.
I worked at a seafood restaurant in NYC right after moving to NYC. Veronica was the General Manager and was the one that came up with most the recipes so the chinese cooks could follow it. I loved quite a few of her dishes and my 2 favorite were the Linguini Alle Vongole (white clam sauce) and the Shrimp Parmigiana. That lady could cook and more than anything, she was an amazing GM. The dish was simple; fresh shrimp, lightly breaded and deep fried, covered with tomato sauce and mozzarella cheese and put under the boiler to melt and brown the cheese. I like serving this dish with pasta and tomato sauce and a slice of garlic bread.

Ingredients for 3 people:
1lb 26-30 shrimp; deveined, peeled and tails off
juice of 1 lemon
1 cup plain bread crumbs
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
1 egg, beaten
2 cups canola oil
1 quart of tomato sauce, homemade or store bought
1 piece of fresh mozzarella(ball)
1 lb box of your favorite pasta, cooked

Wash and drain shrimp. Add lemon juice to it.
Place bread crumbs in a large plate, add salt, pepper and oregano and mix it well. Add beaten egg to shrimp and coat each shrimp with the bread crumb mixture. 
Heat oil in a saucepan or small frying pan. Add shrimp in batches, it should take about a minute per batch if the oil is hot. Place fried shrimp in a bowl covered with a paper towel.

Preheat oven to 425F. Place shrimp in a baking dish or in 3 personal large ramekins. Pour 1-2 tablespoons of sauce on top of each shrimp ramekin and top with chucks of fresh mozzarella. Bake it for 5-8 minutes, or until cheese is melted. Turn boiler on and place dish under the boiler to brown the cheese. This should take 1-2 minutes, keep and eye so the cheese won't burn. Serve with pasta covered with the leftover tomato sauce and fresh garlic bread.