Shrimp Parmigiana


1 and 1/2 lbs of large shrimp, peeled and deveined, tails removed
3 tbs olive oil
2 cloves garlic minced
1 (16 oz) can of tomatoes, with sauce
kosher salt and fresh cracked black pepper to taste
1 tsp oregano
1/4 cup Parmesan cheese
2 tbs parsley, chopped
6 slices of mozzarella cheese
This is a twist on the classic Italian Parmigiana that uses shrimp.

  • Cook shrimp in boiling salted water for 2 minutes. Drain and rinse under cold water.
  • Slice the shrimp in half length wise and set aside.
  • Heat oil and garlic in a saute pan, remove from heat and slowly add the tomatoes.
  • Break the tomatoes up with a wooden spoon.
  • Season with salt, pepper and oregano and simmer for 30 minutes until sauce thickens.
  • Spoon a layer of the sauce is a shallow baking dish and add a layer of shrimp and sprinkle with Parmesan.
  • Repeat layers until all shrimp is in the dish and cover the top with mozzarella cheese.
  • Bake in a preheated 400 degree oven for about 20 minutes until cheese is melted and lightly browned.




15 min


25 min


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