Yield: 10 servings
Measure | Ingredient |
---|---|
\N \N | -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