Gamberi alla Parmigiana (Shrimp Parmigiana)
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- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
- 2 tablespoons milk
- kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil
- 2 cups bread crumbs
- 11 /2pounds jumbo shrimp peeled, deveined and butterflied
- 2 cups shredded low-moisture mozzarella
- 1/2 cup grated grana padano or parmigiano-reggiano
- 3 cups marinara sauce (see recipe online)
- Carbohydrate 89.2448500295533 g
- Cholesterol 220.305 mg
- Fat 15.6199124990237 g
- Fiber 8.28524983215554 g
- Protein 20.2230750039381 g
- Saturated Fat 4.55878507808597 g
- Serving Size 1 1 Serving (336g)
- Sodium 1693.21905050569 mg
- Sugar 80.9596001973977 g
- Trans Fat 1.98631851573584 g
- Calories 585 calories
Preheat oven to 425 degrees F. Spread the flour on a plate, beat the eggs and milk in a shallow bowl, and spread the bread crumbs on a plate. Season all three with kosher salt. Working a few at a time, dredge the shrimp in the flour, then the eggs and then the 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 crowd them, until golden on all sides, about 2 to 3 minutes per batch. Drain the shrimp on paper towels, and season with salt. Mix together the mozzarella and grated Grana Padano in a bowl. Spread 1 cup marinara sauce in the bottom of a 10-by-15 inch Pyrex baking dish. Arrange all the shrimp in one layer, and drizzle with 1 1/2 cups sauce. Sprinkle with the cheese mixture, and spoon dollops of the remaining 1/2 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.
