Who Are You Calling "Shrimp" Parm?! | Rachael Ray | Recipe
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.
Rachael Ray Hard Anodized 3-Quart Covered Saucier
Rachael Ray Hard Anodized 3-Quart Covered Saucier
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.
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