SHRIMP PARMIGIANA RECIPE

SHRIMP PARMIGIANA RECIPE -

This is an awesome dish which features fried breaded jumbo shrimp, topped with tomato sauce, mozzarella and Parmesan cheeses and baked. Make extra sauce and serve with a side of spaghetti. A wonderful company dish.

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs raw jumbo shrimp, peeled and deveined (11 to 15 per lb)
1 cup flour
3 eggs, beaten
2 cups Italian breadcrumbs
1/2 cup vegetable oil
2 cups tomato sauce (your favorite)
8 ounces mozzarella cheese
1/4 cup grated parmesan cheese (more if you like)
1/4 cup chopped fresh parsley

Steps:

Butterfly shrimp and dredge in flour.
Dip in beaten eggs, then in bread crumbs.
Heat oil in a large skillet and fry shrimp til golden brown.
No need to cook through- they will also be baked.
Remove to a shallow casserole dish in a single layer.
Top with tomato sauce and both cheeses.
Bake, uncovered at 400° for 10 minutes or until cheese is melted.
Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 1117.8, FatContent 53.3, SaturatedFatContent 14.9, CholesterolContent 554.6, SodiumContent 2539.6, CarbohydrateContent 78.1, FiberContent 5.8, SugarContent 9.7, ProteinContent 79.2

SHRIMP PARMIGIANA RECIPE - PAIGE GRANDJEAN | FOOD & WINE

Shrimp Parmigiana Recipe - Paige Grandjean | Food & Wine image

Crispy, bubbly, cheesy, hearty—this classic shrimp parm checks all the Italian-American comfort-food boxes. If you grew up showering your plate with a snowfall of canned Parmesan cheese, we get you—nostalgia is a judgement-free zone. We get you back there in a gourmet way by pulsing the good stuff—aged Parmigiano-Reggiano—in the food processor until it yields drifts of savory, cheesy rubble. Mixed into the shrimp breading and blanketing the finished dish, it provides a major flavor upgrade. If you’d like a shortcut, you can use store-bought marinara (we love Rao’s). But trust us—our Best-Ever Marinara comes together in just over half an hour, and its perfectly balanced flavor will transform any recipe you add it to, from pizza to lasagna. It freezes beautifully, too.

Provided by Paige Grandjean

Categories Shrimp

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 large eggs
1/4 cup whole milk
1 1/2 cups panko
4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided
1 1/2 teaspoons kosher salt, divided
Canola oil, for frying
12 ounces peeled raw large shrimp (about 20 shrimp)
3 cups Best-Ever Marinara, warmed
4 ounces low-moisture mozzarella cheese, shredded (about 1 cup)
1/4 cup packed fresh basil leaves
Garlic bread, for serving

Steps:

Whisk together eggs and milk in a medium bowl. Stir together panko, 3/4 cup Parmigiano-Reggiano, and 1 1/4 teaspoons salt in a shallow dish. Set aside.
Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium to 375°F. Butterfly shrimp by making a deep slit down back of each from head end to tail, cutting to but not through inside curve of shrimp. Devein shrimp. Dredge shrimp in panko mixture, shaking off excess. Dip in egg mixture, and dredge again in panko mixture, pressing to adhere.
Fry half of coated shrimp in hot oil until golden and crisp, about 1 minute and 30 seconds. Using a slotted spoon, transfer fried shrimp to a baking sheet lined with paper towels. Repeat with remaining shrimp, returning oil temperature to 375°F over medium-high before adding the second batch. Sprinkle fried shrimp evenly with remaining 1/4 teaspoon salt.
Preheat broiler to high with oven rack 6 inches from heat. Divide marinara among 4 shallow, broiler-safe, 8-ounce gratin dishes. Top evenly with fried shrimp and mozzarella. Place on a rimmed baking sheet, and broil until cheese is melted, 2 to 3 minutes. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Top evenly with basil, and serve with garlic bread.

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