• 2 lbs large shrimp, peeled and deveined, butterflied, tails removed
• 1-1/2 cups flour
• 1 cup dry white wine
• Juice of 1-1/2 lemons
• 6 tablespoons unsalted butter
• 1 cup vegetable oil
• 4 large eggs
• ¼ cup grated Romano cheese
• 2 teaspoons minced Italian parsley
• Additional chopped parsley for garnish

Whisk eggs, cheese, parsley, salt and pepper until well blended. Dredge shrimp in flour and dip into egg mixture, and dredge in flour again.

Heat oil over medium-high heat.  When oil is hot, place shrimp in pan, open side down. Brown shrimp for 2-3 minutes on each side. Remove cooked shrimp to a warm serving platter.

Drain off excess oil. Add wine, lemon juice, salt and pepper.  Bring to a boil and add 2 tablespoons butter.  Raise heat and whisk in remaining butter until sauce has thickened.  Pour sauce over shrimp.  Sprinkle with fresh parsley and squeeze lemon juice over shrimp.

• 8-10 all purpose potatoes, peeled and quartered
• 1 cup Rao’s Extra Virgin Olive Oil
• 1 bunch celery, trimmed, well-washed, and cut into 3-inch long pieces
• 1 large onion, chopped
• 2 cups Gaeta olives
• 4 28-ounce cans of Rao’s Italian Peeled Tomatoes, crushed
• 12 cups chicken broth
• 4 pounds dried salt cod, cut into 3-inch pieces, soaked
• Salt to taste

Place potatoes in cold water to cover over high heat. Bring to a boil and cook for about 15 minutes or until potatoes are almost cooked through. Drain.

Heat oil in a large, heavy-bottomed casserole over medium heat. Add the celery and sauté for about 5 minutes, then add onion and sauté until vegetables begin to get soft. Add the olives and sauté for an additional minute. Stir in the tomatoes and their juice. Bring to a boil. Lower heat and simmer for 10 minutes.

Stir in broth and return to simmer.

Stir in the potatoes and the soaked baccala and simmer for about 10 minutes or until the potatoes are cooked and the baccala flakes when poked with a fork.

Taste and, if necessary, add salt. Serve hot.

Note: Often salt cod dishes will require no additional salt. Therefore, always taste before adding any seasoning.

Serves 12