Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make shrimp parmesan.

1 qt Uncle Giuseppe’s Marinara Sauce

1 pt Uncle Giuseppe’s Shredded Mozzarella

Shredded Red Cow Parmigiano Reggiano

¼ bunch chopped parsley

12 jumbo shrimp (butterflied and sides scored to prevent curling)

¾ cup flour (seasoned with salt and pepper)

4 eggs (scrambled)

¾ cup seasoned bread crumbs

1 qt neutral oil (vegetable or canola)

salt to taste

Preheat a large sauce pan with oil on medium high heat.

Prepare breading station, flour, eggs and bread crumbs.

Dredge butterflied shrimp in seasoned flour, then egg wash, then bread crumbs.

Place shrimp carefully away from you in hot oil.

Fry for 1-2 minutes on each side. Once shrimp are browned remove from oil, set on a cooling rack, season with salt. Set aside.

Using a large casserole pan, place down marinara sauce, enough to coat the bottom.

Place shrimp over marinara sauce, 4 rows of 3 shrimp.

Add a tablespoon of marinara sauce over each shrimp.

Cover shrimp liberally with grated Parmigiano Reggiano.

Place a portion of shredded mozzarella over each shrimp.

Place casserole pan in a preheated oven. Broil for 5 minutes or until cheese starts to bubble and brown.

Garnish with fresh chopped parsley.