Best 2 Slamma Jamma Parmigiana Recipes

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SHRIMP PARMIGIANA



Shrimp Parmigiana image

Lightly breaded and fried shrimp are tossed in marinara sauce and baked with a cheese crust. Surprisingly, this does not taste oily at all. Very good flavor, nice and light. Serve over angel hair pasta with a tossed salad on the side. The red pepper sauce pairs well with the shrimp, but you can use your favorite marinara.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 18

2 cups canola oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1 cup all-purpose flour
2 eggs
1 tablespoon water
1 ½ pounds shrimp, peeled and deveined
1 (32 ounce) jar roasted red pepper and garlic tomato sauce
1 cup shredded mozzarella cheese

Steps:

  • Pour oil into a pot and heat to 350 degrees F (175 degrees C).
  • Combine paprika, salt, black pepper, oregano, thyme, marjoram, garlic powder, onion powder, and cayenne powder in a bowl. Mix 1 tablespoon of spice mixture with bread crumbs and Parmesan cheese in a separate bowl. Mix remaining spices with flour in a third bowl.
  • Beat eggs and water together in a bowl.
  • Dip each shrimp in flour mixture, then in egg mixture, and then in bread crumbs and place on a plate.
  • Fry shrimp in hot oil until they float and turn golden brown, about 1 minute. Drain on a paper towel-lined plate.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Pour tomato sauce into an 8-inch square casserole dish and top with fried shrimp, dipping them to coat with sauce. Top with mozzarella cheese.
  • Broil in the preheated oven until cheese starts to brown, 3 to 4 minutes.

Nutrition Facts : Calories 1109.6 calories, Carbohydrate 52 g, Cholesterol 243.6 mg, Fat 86 g, Fiber 6.1 g, Protein 33.2 g, SaturatedFat 9.7 g, Sodium 1494.1 mg, Sugar 15.1 g

SLAMMA JAMMA PARMIGIANA



Slamma Jamma Parmigiana image

Make and share this Slamma Jamma Parmigiana recipe from Food.com.

Provided by Juenessa

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 26

4 (5 ounce) boneless skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried breadcrumbs
1 1/2 cups panko breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 lb fresh mozzarella cheese, sliced
1/4 lb parmigiano-reggiano cheese, plus extra for garnish, grated
olive oil, for frying (about 2 cups)
1 lb penne rigate, cooked al dente
tomato sauce, recipe follows
1/4 cup minced Italian parsley, for garnish
2 tablespoons extra virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced roma tomatoes
1 tablespoon thinly sliced fresh basil leaf
1/2 tablespoon chopped fresh oregano leaves
salt & freshly ground black pepper

Steps:

  • Lightly pound the chicken breasts to 1/2-inch thickness.
  • Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
  • Add the chicken breasts and soak at room temperature for 30 minutes.
  • Place the flour in a medium bowl.
  • Remove the chicken from the brine.
  • Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
  • Shake off the excess flour and transfer to a large plate.
  • Mix the eggs and milk in medium bowl and whisk thoroughly.
  • In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
  • Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
  • Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
  • Preheat the broiler.
  • Let the breaded chicken sit for 5 minutes before frying.
  • In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
  • Cook the chicken in batches until golden brown on both sides.
  • Remove from the pan when cooked and place on a sheet tray.
  • Repeat with remaining chicken.
  • When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
  • Place under the broiler until the cheese melts and is golden brown.
  • Serve chicken over pasta and ladle tomato sauce on top.
  • Garnish with additional Parmesan and parsley.
  • Tomato Sauce:.
  • Heat the olive oil over medium heat in a saucepan.
  • Add the onions and cook until translucent.
  • Add the garlic and cook until almost brown, then add tomatoes.
  • Saute for 30 minutes over low to medium heat.
  • Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor.
  • Season with salt and pepper, to taste.
  • .

Nutrition Facts : Calories 1885.9, Fat 63.1, SaturatedFat 27.2, Cholesterol 308.6, Sodium 16669.2, Carbohydrate 223.5, Fiber 12.6, Sugar 41.9, Protein 102.6

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