Archive | September, 2014

Gulf Shrimp Parmesan

This supper was a request from Bowen. He LOVES Gambino’s Italian in Fairhope, then again Bowen loves any and every chicken parmesan he can get his hands on.


His favorite thing at Gambino’s is shrimp parmesan and after a long day on the road this was his one first request. 



I’ve been waiting for a good opportunity to share my mom’s meat sauce recipe with you because we love it and eat it on EVERYTHING‚Ķover zucchini squash noodles, lasagna, spaghetti and this shrimp parmesan.


Let me know if you make this recipe! Instagram and tag me @weirdelicious.

Bolognese Sauce
A delicious blend of Italian sausage, ground beef, garlic and herbs take this meat sauce from simple to savory
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  1. 1 cup green bell pepper, small dice
  2. 1 1/2 cup onion, small dice
  3. 4 celery stalks, small dice
  4. 5-6 garlic cloves, minced
  5. 1 package ground beef
  6. 1 package sweet italian sausage
  7. 2 cup beef or chicken stock
  8. 1 bunch basil
  9. 1 bunch oregano, chopped
  10. 2 tsp granulated garlic
  11. 1 T granulated sugar
  12. 28 oz Cento crushed tomatoes
  13. 2 T olive oil
  14. kosher salt & cracked pepper to taste
  1. In a large heavy bottom pot or pan, brown ground beef and sausage and break up into very small pieces with flat wooden spoon. Once browned, remove from pan and set aside. Next, sauté onion, celery, green peppers in olive oil and season with kosher salt and cracked pepper. Once onions are translucent add back in ground beef mixture and then add crushed tomatoes and one cup of stock. Add in fresh herbs, granulated garlic, sugar and bring to simmer. Add more stock if needed. Taste and adjust seasoning. Cook uncovered for at least an hour.
Mississippi Made
Shrimp Parmesan
Spagetti tossed with bolognese sauce and topped with gulf shrimp thats lightly breaded and shallow fried into golden brown
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  1. 1 lb gulf shrimp (16-20 count)
  2. 2 cups flour, divided
  3. 1/2 corn meal
  4. 1/4 cup parmesan
  5. 2 eggs
  6. 2 T milk
  7. kosher salt & cracked pepper
  8. vegetable sauce
  1. Peel and devein shrimp and butterfly shrimp. Set up three step breading station: 1 plate of 1 cup flour, 1 bowl of two eggs and milk whisked and one plate of 1 cup flour & 1/2 cup of corn flour & grated parmesan. Dredge each shrimp through flour, then egg wash, then flour/corn meal mixture. Next, pour vegetable oil into a large skillet 1/4 way up and heat over medium heat. Once oil is rippling, place shrimp in oil and cook until golden brown, flip over and cook other side until golden brown. Remove shrimp and place on paper towel and season with kosher salt and grated parmesan. Serve over spaghetti & bolognese sauce.
Mississippi Made