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1
In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt.
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2
In a second bowl, beat the eggs with the water.
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3
In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.
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4
Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil.
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5
Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess.
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6
Place on a plate until ready to cook.
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7
Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes.
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8
Remove the shrimp with a slotted spoon and drain on paper towels.
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9
Transfer the shrimp to a lightly greased baking dish.
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10
Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top.
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11
Broil until the cheese is melted and bubbly, about 3 minutes.
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12
Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently.
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13
To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top.
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14
Garnish with chopped parsley and serve immediately.
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15
2 1/2 tablespoons paprika
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16
2 tablespoons salt
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17
2 tablespoons garlic powder
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18
1 tablespoon black pepper
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19
1 tablespoon onion powder
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20
1 tablespoon cayenne pepper
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21
1 tablespoon dried oregano
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22
1 tablespoon dried thyme
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23
Combine all ingredients thoroughly.
