HI I’M MATTY MATHESON WELCOME TO MY YOUTUBE CHANNEL ALL YOU FREAKY DEAKY BABIES!!! COOKIN’ SOMETHIN’ SOMETIMES YOU THINK OF SOMETHING AND YOU WANNA COOK IT SO YOU GET IN THE KITCHEN AND START COOKIN’ SOMETHIN’ YOU WANT ME TO MAKE A DISH? TELL ME! ILL TRY ANYTHING!! JUST A DASH THIS IS MY SELF-PRODUCED, SELF-DIRECTED, FULLY MATTY MATHESON-CONCEPTUALIZED SHOW. JUST A DASH IS THE COOKING SHOW I ALWAYS WANTED TO MAKE AND IT'S BETTER THAN I COULD HAVE EVER DREAMED! I NAILED IT! MATTY AND BENNY EAT OUT AMERICA ME AND BENNY WILL TAKE YOU FROM OUR BRAINS TO YOUR STOMACHS AND TOGETHER FILL THE PUNCH BOWL OF LIFE WITH LOVE AND LAUGHTER! EAT OUT AMERICA IS THE REALEST, MOST EXPLOSIVE, TASTY, AND EMOTIONALLY WRECKED FOOD SHOW OF ALL TIME! FIND IT ON BENNY’S CHANNEL YOUTUBE.COM/BENNYBLANCO
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HI HOW ARE YA EVERY DAY IS A GREAT DAY TO HAVE A GREAT DAY BIG LOVE DAY COMIN UP WOO YOUR LOVER WOO YOURSELF WITH CREAMY LOBSTER PASTA MAYBE THE GENOVESE PASTA WHY NOT A SALISBURY STEAK? WINE EM AND DINE EM WITH THESE COOKIN’ SOMETHIN’ RECIPES YOU’RE WELCOME I LOVE YOU ON V DAY AND EVERY DAY
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THIS IS THE BIGGEST SHRIMP PARM SUB SANDWICH YOU’LL EVER SEE OR KNOW THANK YOU CHRISTIA NPETRONI FOR THE INSPIRATION ARE YOU A GENIUS?! THIS IS GONNA CHANGE YOUR LIFE GUARANTEED THIS IS THE REAL COOKIN’ SOMETHIN’ WITH THESE CRISPY SEA BUGS STRAP IN AND EAT UP
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INGREDIENTS:
For the Shrimp
2 pounds 8/12 count shrimp, peeled and deveined
2 cups plain breadcrumbs
1 cup all-purpose flour
1 tablespoon garlic powder
6 eggs, well beaten
Kosher salt and black pepper
Olive oil, for frying
For the Spicy Rose Sauce
¼ cup extra virgin olive oil
5 garlic cloves, chopped
1 medium yellow onion, grated
¼ cup chopped calabrian chilies
½ teaspoon crushed red pepper flakes
½ teaspoon oregano
3 large sprigs basil
1 (28 ounce) can passata
Kosher salt and black pepper, to taste
½ cup heavy cream
For Assembly
1 large 24-inch sub roll
Butter
Whole milk mozzarella
Pickled peppers, chopped
COOKING METHOD:
1. Preheat the oven to 400°F.
2. In a medium saucepan on medium low heat, add the olive oil. Once the oil is slightly shimmering, add the garlic cloves and onion. Cook for 3-4 minutes, or until the aromatics are softened. Add the Calabrian chilies, chili flakes, oregano, and the basil. Cook for 1-2 minutes, or until the spices have bloomed and become aromatic. Add the passata and stir to combine. Season with salt and pepper and stir to combine. Cook for 30 minutes, or until the flavors have married and it has slightly reduced. Remove it from the heat and add the cream.
3. Next, set up the breading station. Add the eggs to a wide, shallow bowl. Add the flour to a wide, shallow bowl. Add the breadcrumbs to a wide, shallow bowl and season with garlic powder, salt and pepper. Set aside.
4. Using a mallet, rolling pin or heavy bottomed pot, flatten out each shrimp into a thin patty. Transfer the shrimp to the flour and gently toss to coat. Transfer 1 shrimp at a time to the egg wash and coat the shrimp in the eggs. Drain off any excess egg and transfer to the breadcrumbs. Press lightly into the breadcrumbs, flip and repeat on the other side. Transfer to a sheet tray.
5. Add 1 inch of olive oil to a deep, wide pan over medium heat. Preheat to 350°F. Add 4-6 breaded shrimp and cook for about 1 minute, flipping halfway through if needed. Transfer to a racked sheet tray and repeat until all of the shrimp are cooked through. Set aside.
6. Slice the bread in half horizontally, 90% of the way through. Slather the bread with butter on both sides, as well as the top of the bread. Wrap the bread in tinfoil and place in the oven. Bake the bread for about 5 minutes, or until the butter melts and the bread is warmed through.
7. Layer the bread with shrimp, sauce, mozzarella, peppers, and more sauce. Cover with aluminum foil and place back in the oven until cheese as melted.
8. Slice into 1-inch pieces, serve, and enjoy.
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