Shrimp Parmigiana
Shrimp Parmigiana combines succulent shrimp that's breaded and fried until golden, topped with a simple marinara and mozzarella cheese, and baked until golden and bubbly.
Servings: 4
Ingredients
For the sauce
- 2 28-ounce can plum tomatoes hand crushed or blender pulsed
- 8 cloves garlic sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed hot red pepper flakes
- salt and pepper to taste
For the shrimp
- 1 pound shrimp u 21-25, cleaned, deveined, and butterflied
- 1 cup flour for dredging, will not need all flour
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3-4 large eggs beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- olive or vegetable oil for frying
- 2 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Pecorino Romano divided
- 5 large basil leaves hand torn, for finishing
Instructions
Making the sauce
- Heat a saucepan to medium heat with the olive oil. Add the garlic and cook until golden (about 2 minutes). Add in the hot red pepper flakes (optional) and cook for 30 seconds more.
- Add the tomatoes, stir together, and bring the sauce to a simmer for at least 10 minutes.
- Taste test the sauce, and adjust salt and pepper if required. When satisfied, attend to the shrimp. Leave the sauce on low to keep warm.
Frying the shrimp
- Mix the flour with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and a 1/2 teaspoon of garlic powder.
- Dredge the shrimp in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded shrimp onto a parchment paper lined baking sheet and set aside.
- In a large Dutch oven, pour the oil approximately 2 inches high and heat to 360f.
- When the oil reaches the frying temp, add the shrimp into the pot and fry in batches so as to not overcrowd the pot. The shrimp will take approximately 2-3 minutes total cooking time. Drain the fried shrimp on a paper towel-lined plate or a wire rack.
Assembling the shrimp parmigiana
- Preheat oven to 425f
- Place a thick layer of sauce on the bottom of a large baking dish. Space out the fried shrimp in the dish and cover them with another thick layer of sauce.
- Next sprinkle on the mozzarella cheese, dividing evenly. Sprinkle half of the grated Pecorino cheese on top.
- Bake for 5 minutes then broil for 30-60 seconds to brown the top.
- Remove the pan from the oven and sprinkle the remaining Pecorino cheese and basil all over. Enjoy!
Notes
- Any size shrimp can be used, but larger ones work better and result in less cleaning and butterflying. You can easily omit the butterflying of the shrimp if you want.
- There will be enough extra sauce for at least a 1/2 pound of pasta. Any extra sauce can be served on the side or saved for another use.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven at 350f until warm.
Nutrition
Calories: 682kcal | Carbohydrates: 19.7g | Protein: 49.7g | Fat: 46.2g | Saturated Fat: 14.5g | Cholesterol: 415mg | Sodium: 1401mg | Potassium: 693mg | Fiber: 2.4g | Sugar: 8.8g | Calcium: 545mg | Iron: 3mg
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