Popcorn Shrimp With Homemade Marinara Sauce - Pacific Seafood
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Servings
4Cuisine
AmericanPrep Time
20 minsCook Time
20 minsIngredients
1 lb raw shrimp, peeled & tail-off 1 cup Panko breadcrumbs ¼ cup grated parmesan 1 tsp garlic powder 1 tsp paprika 1 tsp onion powder ¼ tsp salt ¼ tsp pepper 1 large egg
Marinara Sauce: Makes 6 servings 1 Tbsp olive oil 1 medium yellow onion, chopped 1 ½ tsp minced garlic 1 can of crushed tomatoes (28 oz) 1 tsp oregano (dried or fresh) 1 tsp basil (dried or fresh) ½ tsp pepper Salt to taste
Directions
To Prepare Popcorn Shrimp:
- Preheat oven to 350°F. Line a baking sheet with aluminum foil.
- Rinse shrimp, pat dry, and set aside.
- In small shallow dish mix panko, parmesan, and spices.
- Beat egg in second shallow dish.
- Working with 1 shrimp at a time: Dip a shrimp in egg until completely covered then transfer to breadcrumbs and toss until covered. Place on baking sheet. Repeat until all shrimp have been breaded.
- Spray shrimp with cooking spray, this will help brown the shrimp.
- Bake for 3 minutes, flip the shrimp, and bake for another 3 minutes or until cooked thoroughly.
- Serve with our homemade marinara dipping sauce.
To Prepare Homemade Marinara Sauce:
- Heat olive oil in large skillet. Add the onion and sauté over medium heat for 6-8 minutes, until softened.
- Add garlic in the skillet and continue to sauté for an extra 1-2 minutes.
- Add the tomatoes, oregano, basil, and pepper. Bring sauce to a simmer over medium-high heat. Then lower the heat to keep sauce at a low simmer for 25 minutes. Stir occasionally.
- Use an immersion blender to blend the ingredients until smooth. Can be blended in a regular blender in batches as well.
- Add salt to taste. Serve warm. (This sauce keeps for up to 4 days in the refrigerator and up to 6 months in the freezer.)
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