Italian Mushroom Baked Shrimp

This recipe is adapted from a vintage cookbook that my mom used to love when I was growing up. A group of amazing South Florida women came together and wrote this cookbook to raise money for the Barbara Haven Biscayne Cancer League. There are many great recipes in this cookbook, but my mom used to make this one when her favorite friends would come over for dinner. Everyone loved it and I think its also perfect for an easy weeknight meal. Enjoy! -C

EQUIPTMENT
My favorite large saute pan
9x13 casserole dish

INGREDIENTS
2 lbs raw shrimp, peeled, deveined, & tail-off (I use the smaller pink Florida gulf shrimp)
1/2 tsp baking soda
1/4 cup olive oil
8 green onions, white & light green parts only, chopped
8 ribs celery, chopped
16 ounces mushrooms, sliced
5 garlic cloves, chopped
2 tbsp fresh parsley, finely minced
2 tbsp cornstarch
15 oz can tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp course salt
1/2 cup seasoned breadcrumbs (do not substitute panko)
1 cup shredded mozzarella cheese

INSTRUCTIONS
Treat the Shrimp: add raw shrimp and baking soda to a bowl and toss to coat. Refrigerate for 15 minutes.
Preheat oven to 350 degrees.
In a saucepan, add olive oil and saute green onions, celery, mushrooms, garlic, and parsley until soft.
Add cornstarch and stir until well blended.
Add the tomato sauce, oregano, and basil; gently simmer for 15 minutes.
At this time, your shrimp can come out of the refrigerator.
In a lightly greased casserole baking dish, layer the shrimp and the tomato sauce mixture.
Top with bread crumbs.
Bake for 7 minutes.
Take out and sprinkle with shredded cheese and bake for 4 more minutes and sides are bubbly.

Notes
-I learned this method of “treating the shrimp” from America’s Test Kitchen. The alkalinity from the baking soda allows the shrimp to stay plump and juicy throughout cooking. It really makes a difference in every recipe!