shrimp parmesan
- Categories
- Fish/seafoo
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| -CHUCK OZBURN (HBWK07A) | |
| 5 pounds | Large shrimp; cleaned |
| ¾ pounds | Margarine |
| 8 ounces | Mozzarella; grated |
| 1 tablespoon | Garlic powder |
| 1 tablespoon | Onion powder |
| 5 ounces | Parmesan cheese; grated |
| 16 ounces | Marinara sauce; store bought or, FAVORITE DELI MARINARA |
| 5 mediums | Garlic cloves; crushed |
| 1 cup | Onions; finely chopped |
| ¼ cup | Olive oil |
| 8 mediums | Tomatoes; peeled and diced |
| 56 ounces | CRUSHED tomatoes; canned Rinse cans and add the water |
| 1 tablespoon | Pepper |
| ¾ tablespoon | Salt |
| 2 tablespoons | Basil; dried, if you can get fresh, use 4 tbsp finely chopped |
| 1 bunch | Parsley; chopped |
Place shrimp in a large baking dish; melt margarine and pour over shrimp; spread mozzarella evenly over shrimp; sprinkle with garlic/onion powders and Parmesan; cover with marinara sauce; cook in a preheated 400F oven for 15 to 20 minutes.
MARINARA SAUCE DIRECTIONS:
Saute garlic and onions until soft; add the diced tomatoes and cook 5 minutes; add the crushed tomatoes, water and seasoning; simmer on low for 1 hour. Add parsley and adjust seasoning.
Note: Add a bit of sugar if the fresh tomatoes were not ripe enough. 10:10 PM
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