Beverly Goldberg’s Shrimp Parm

Tonight for dinner I made Beverly Goldberg’s Shrimp Parm from The Goldbergs Cookbook. It was good. Really good. I don’t exactly get why there was shrimp, since shrimp isn’t kosher, and apparently seafood and cheese aren’t supposed to go together… but it was really good regardless… so I overlooked it and just went on to enjoy dinner.

I’ll leave the recipe and some notes for those who make it.

Adapted from “The Goldbergs Cookbook”

Nonstick pan spray

1 lb Raw large shrimp, deveined and peeled

1 c. Whole milk

1 c. AP flour (gluten free if preferred)

1 c. Seasoned breadcrumbs (gluten free if preferred)

2 tsp. Garlic powder

1/2 tsp. Salt

1/4 tsp. Black pepper

Vegetable oil, for frying

24 oz. Pasta sauce

2 c. Grated mozzarella cheese

1 c. Grated Parmesan cheese

Spray a 9 by 13 inch baking dish with the pan spray.

In a bowl, place the shrimp and milk and let the shrimp soak. Set this aside in the fridge. When I bought the shrimp, they said it was peeled and deveined, but I had to devein it myself, which took forever and was a real pain in the ass. 

In a gallon freezer bag, add the flour, breadcrumbs, garlic, salt, and black pepper. Close it and shake to combine. 

Heat the oil in a tall, heavy skillet. When it reaches 360°F, it’s ready for frying.

Dredge the shrimp in the breading and fry it in batches till cooked and crispy. 

In the baking dish, spread half of the sauce evenly along the bottom. Evenly place the shrimp over and sprinkle on the mozzarella. Bake for 20 minutes, or until melted and slightly browned. Sprinkle on the Parmesan to serve. Serves 6. I served it with linguini pasta (can also be gluten free if preferred) made as directed on the box, too since Bev mentioned she served that with Shrimp Parm in a recent episode. Make this at your own risk. Frying is dangerous and the final dish is seriously addictive!