Shrimp Parm!

As I wrote yesterday, when air frying shrimp, my main reason, other than the fact that fried shrimp are delicious, for frying them was so that I could make Bev Goldberg’s Shrimp Parm from the TV show “The Goldbergs.”

And really; it was good. And simple to make, in a 1980-something kinda jarred pasta sauce casserole way (not that there’s anything wrong with that).

Mebbe a bit heavier on Mozz than Parm,

but then, I am not one to split hairs.


•1 lb fried shrimp
•1 jar (24 oz) pasta sauce
•2 cups shredded Mozzarella
•1 cup grated Parmesan
•Butter, softened

Brush a 13×9 inch baking pan with butter and heat your oven to 350º.

Pour half of the sauce from the jar in the bottom of the baking dish, then arrange the shrimp on top in a single layer.

Cover the shrimp with one cup of the Mozzarella, then pour the remaining sauce over to cover.

Top off with the remaining Mozzarella.

Note: I also scattered some chopped fresh basil on top.

Bake for 15 minutes, until the casserole is heated through and the cheese nicely melted and bubbly.

Sprinkle with the Parmesan and serve with a nice salad and some crusty bread.

All in all, a very tasty dish, easily company worthy (when we can have company over again), and very easy to toss together.

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