Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 pound spaghetti, cooked until dente and covered to keep warm
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons Essence, recipe follows
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup fine dry bread crumbs
  • 2 tablespoons finely grated Parmigiana-Reggiano
  • 1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry
  • Vegetable oil, for frying (about 2 cups)
  • 1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce)
  • 1 cup grated mozzarella cheese
  • Chopped parsley leaves, for garnish
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.

Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil.

Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook.

Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels.

Transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top. Broil until the cheese is melted and bubbly, about 3 minutes.

Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently.

To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top. Garnish with chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Pasquale Sciarappa

Eggplant Parmigiana

Recipe courtesy of Mario Batali

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Parmigiana

Recipe courtesy of Renato De Gregorio

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Eggplant Parmigiana 2

Recipe courtesy of Alex Guarnaschelli

Biscotti alla Parmigiana

Recipe courtesy of Giada De Laurentiis

Chicken Parmigiana

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c