Shrimp Parmesan

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

Steps

1. Preheat oven to 425 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place in the oven, and bake until cheese is browned and crusty and sauce is bubbly, about 15 to 20 minutes.
7. Garnish with parsley.
8. 4-6 servings