In January of the year I was born there was a big nor’easter. It was called the Kennedy Nor’easter as it arrived on the eve of Kennedy’s innaguration. My mom and dad had two small toddlers and had just moved into their new house in Middle Village, NY.
Fast forward to 2018, and we are experiencing another nor’easter. This one closed schools today, but failed to pack a big punch like the one in 61. On snow days, I love to stay in my pajamas, relax, read and of course cook. Today was no exception to that rule. I had purchased some beautiful shrimp last night in preparation of the coming storm. Most people buy bread and milk, but I shop for food and wine. I was so looking forward to today and secretly hoping for a big blizzard.
My day started off with coffee in bed and reading and relaxing. What a treat that was. I didn’t come down to workout until almost 11:00 AM. What a pleasure to not have to be anywhere at anytime. That doesn’t happen often. I ate healthy all morning and planned to bake a healthy sheet pan shrimp recipe tonight, but there’s just something about snow days. I decided instead to make Shrimp Parmesan, a dish I rarely make.
I remember well the first time I ever made this dish. Newly engaged, I decided to make dinner for my future husband and parents. My fiancé went out to buy me fresh shrimp. When he told me they were alive when he picked them out, I nearly died. I couldn’t get that image out of my head and was secretly afraid one would still be alive in the bag. I don’t think I made a seafood dish after that for a very long time!
Today, I decided to throw healthy to the wind and enjoy some good comfort food. Making this dish 36 years later brought back so many memories. Wishing my parents were here with us to enjoy it.
Laura’s Shrimp Parmesan
- 15 large shrimp – peeled, deveined and tail removed
- 2 cans crushed tomatoes
- 1 bay leaf
- 2 tbsp unsalted butter
- olive oil
- onion chopped
- 4 cloves garlic chopped
- red pepper flakes
- salt and pepper
- parmesan cheese
- mozzarella cheese
- pinch of sugar
- It’s snowing, so pour a big glass of wine and turn on Alexa for dancing in the kitchen.
- Saute onions in butter for 4 minutes on medium heat.
- Add garlic and cook 1 minute
- Add red pepper flakes and basil cook 1 minute.
- Add two cans of tomatoes, pinch of sugar, bay leaf, salt and pepper.
- Stir, reduce heat and simmer for an hour.
- Add parmesan cheese to sauce and cook 30 minutes longer while you prepare shrimp.
- Clean shrimp by cutting off tail, peeling and deveining.
- Dip shrimp in egg wash in a bowl.
- Dip shrimp in breadcrumbs
- Fry in olive oil turning once. About 5-8 minutes.
- Put some sauce in bottom of oven proof baking dish.
- Add shrimp
- Put mozzarella on top
- Bake at 350 degrees uncovered for 20 minutes.
- Serve over ravioli and top with extra sauce.
Delicious and easy. My younger self would be so proud of how far I’ve come. No jar sauce in this house! Missed you mom at my table tonight. Wishing I could close my eyes and be back on 72nd Street at that table with you and Dad.