Jumbo Shrimp Parmigiana

Yield: 8 servings; 3 or 4 shrimp per person

Ingredients

• 2 pounds raw jumbo shrimp (11/15 per pound), peeled and deveined
• 2 cups all-purpose 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

Instructions

1. Clean shrimp; pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs.
2. 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).
3. Remove shrimp to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano.
4. Bake, uncovered, in a preheated 400 degrees F oven for 10 minutes or until cheese is melted.
5. Top with chopped fresh parsley.