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Jumbo Shrimp Parmigiana



  • 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


  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.

Serves 8 (allows 3 or 4 shrimp per person).


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