For 2 servings you will want the next:
12 giant shrimp (16-20 per pound), peeled, deveined, tails eliminated
Salt and pepper to style
1 egg, overwhelmed
1/three cup Italian Style Panko Bread Crumbs
half of cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup home made marinara sauce, warmed
1 cup (four oz) shredded mozzarella cheese
Preheat oven to 400°F. Spray a baking dish that matches the portion of shrimp you’re making with cooking spray. I like to make use of particular person baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs blended with the Parmigiano cheese in one other.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp within the bowl with the egg to coat after which into the breadcrumb combination. Place the breaded shrimp within the baking dish or six in every particular person baking dish. Sprinkle any remaining breadcrumbs over the shrimp.
The shrimp could be ready forward up so far. Cover the dish with plastic wrap and refrigerate till able to bake.
When able to bake, drizzle the highest of the shrimp with the olive oil and bake on the center oven rack for 10 minutes. Turn shrimp over then cook dinner one other 5 minutes. Pour sauce evenly over the shrimp after which sprinkle with shredded mozzarella cheese. Return to the oven and warmth simply till the cheese melts.
Homemade Marinara Sauce
2 tablespoons olive oil
1 small onion, minced
three cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/four teaspoon dried oregano
1/four teaspoon crushed purple pepper flakes
1/four cup Italian flat-leaf parsley, chopped
Salt and pepper to style
three giant basil leaves
In a big saucepan, sauté the onion in olive oil, till comfortable and translucent, on medium to low warmth. Add garlic and sauté till golden, cautious to not overcook.
Add tomatoes, oregano, and crushed purple pepper to the saucepan and convey to a boil. Once boiling, decrease the warmth and canopy with a lid. Cook for about 20 minutes on medium warmth. Stir in parsley. Salt and pepper to style. Cook for an additional 5 minutes. Turn off the warmth and blend within the contemporary basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for different makes use of.
Garlic Roasted Asparagus
Makes four servings
1/four cup extra-virgin olive oil
four cloves contemporary garlic, minced
half of teaspoon onion powder
1 tablespoon contemporary finely chopped parsley
1 pound skinny asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly floor black pepper
Preheat oven to 400°F.
Line a big jelly roll pan with foil. Set apart.
In a small pot, warmth the oil, garlic, onion powder, and parsley on medium-low warmth. Cook for three minutes till the garlic combination is aromatic however not browned.
Spread the asparagus in a single layer on the ready pan. Lightly sprinkle with coarse sea salt and freshly floor pepper. Drizzle on the garlic-oil combination.
Roast for 10-15 minutes, till the asparagus are brilliant inexperienced; don’t overcook.
Transfer to a platter and serve scorching.