Happy New Year!
I have a fantastic treat for all of you! As a Featured Publisher for Foodbuzz, I was given the opportunity to try out a few Newman's Own products over the Christmas Holidays. Look at the bounty below!
Trying to think outside of the box, I wanted prepare something different besides meatballs and spaghetti with Newman's Own Sockarooni Sauce. Go get a napkin because you are going to seriously drool!
Pour 1 cup of flour into a shallow dish. Season flour with 2 tablespoons of your favorite Cajun seasoning.
In a second shallow dish, whish 2 eggs and 1 tablespoon of water.
In a third shallow dish, add 1-1/4 cups of Italian Bread Crumbs.
Peel and devein 1-1/2 lbs. of large shrimp.
Heat vegetable oil to 325 degrees.
Dredge the shrimp through the seasoned flour.
Then dip the shrimp in the egg wash.
Then dredge the shrimp through the seasoned italian bread crumbs.
Place the shrimp on a plate until the oil has gotten to temperature. While you are wating for the oil to heat, Cook 1 lb. of spaghetti to al dente. Warm your spaghetti sauce in a medium sauce pan over medium heat.
Carefully drop the shrimp a few at a time into the oil and cook for approximately 3 to 4 minutes. Remove with a slotted spoon to a paper towel lined plate. The shrimp will be cooked in batches. (The surefire method is - when they float, they're done.)
Place the cooked shrimp in a single layer in a shallow oven safe dish. I wound up using 2 dishes for this.
Sprinkle 2 tablespoons of freshly grated Parmigiana Reggiano over the shrimp.
Ladle 1 to 2 tablespoons of spaghetti sauce over the shrimp. Just enough to lightly cover the shrimp, then granish with a gnerous handful of grated mozzerella cheese. Place the shrimp under the broiler for about 3 minutes - until the cheese is melted and beginning to brown.
Toss the cooked spaghetti with the remaining sauce in a large bowl.
Place the coated spaghetti on a plate or in a bowl and spoon a generous helping of shrimp on top.
Now honestly, tell me you didn't drool - not even once!