Shrimp Parmesan
Description
Everyone loves Chicken Parmesan, Veal Parmesan and Eggplant Parmesan, so why not Shrimp Parmesan? Shrimp Parmesan is a nice change from fried shrimp or shrimp scampi. Serve it on top of or along side of your favorite spaghetti, salad and garlic bread. Oh,
Ingredients
1 c. all-purpose flour
2 large eggs
2 T. milk
2 c. bread crumbs
kosher salt
1½ lb. jumbo shrimp, peeled, de-veined and butterflied
Vegetable oil, for frying
2 c. shredded low-moisture mozzarella
½ c. grated Parmigiano-Reggiano
3 c. marinara sauce
Italian parsley, chopped, for garnish
Directions
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Preheat oven to 425 degrees.
Spread flour on a plate, beat the eggs and milk in a shallow bowl, and spread bread crumbs on a separate plate. Season all three plates with kosher salt.
Working a few at a time, dredge the shrimp in the flour, then eggs and then bread crumbs. Put the breaded shrimp on a baking sheet.
Heat 1 inch of vegetable oil in a straight-sided skillet until the tip of a shrimp sizzles on contact. Fry the shrimp in batches, taking care not to overcrowd them, until golden on all sides, about 2 to 3 minutes per batch. Drain shrimp on paper towels, season with salt.
Mix together the mozzarella and grated Parmigiano-Reggiano in a bowl. Spread 1 cup marinara sauce in the bottom of a 10x15 inch baking dish. Arrange all shrimp in one layer, and drizzle with 1 ½ cups sauce. Sprinkle with the cheese mixture, and spoon dollops of the remaining ½ cup sauce on top.
Place in the oven, and bake until cheese is browned and crusty and sauce is bubbly, about 15 to 20 minutes.
Garnish with parsley.
4-6 servings