Shrimp parmesan

Crispy, bubbly, cheesy, hearty—this traditional 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 of charge zone. We get you back there in a gourmet way by pulsing the very good stuff—aged Parmigiano-Reggiano—in the foods processor until finally 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 retailer-purchased marinara (we enjoy Rao’s). But believe in us—our Ideal-Ever Marinara comes collectively in just over half an hour, and its perfectly balanced taste will transform any recipe you add it to, from pizza to lasagna. It freezes beautifully, too.

Ingredients

How to Make It

Whisk collectively eggs and milk in a medium bowl. Stir together panko, three/four cup Parmigiano-Reggiano, and one 1/4 teaspoons salt in a shallow dish. Set aside.

Pour oil into a massive Dutch oven to a depth of two inches heat more than medium to 375°F. Butterfly shrimp by producing a deep slit down back of every from head finish to tail, cutting to but not via inside curve of shrimp. Devein shrimp. Dredge shrimp in panko mixture, shaking off excess. Dip in egg mixture, and dredge yet again in panko mixture, pressing to adhere.

Fry half of coated shrimp in hot oil till golden and crisp, about 1 minute and thirty seconds. Employing a slotted spoon, transfer fried shrimp to a baking sheet lined with paper towels. Repeat with remaining shrimp, returning oil temperature to 375°F in excess of medium-substantial ahead of including the 2nd batch. Sprinkle fried shrimp evenly with remaining one/four teaspoon salt.

Preheat broiler to large with oven rack six inches from heat. Divide marinara among 4 shallow, broiler-secure, 8-ounce gratin dishes. Top evenly with fried shrimp and mozzarella. Place on a rimmed baking sheet, and broil until finally cheese is melted, two to 3 minutes. Sprinkle with remaining one/four cup Parmigiano-Reggiano. Best evenly with basil, and serve with garlic bread.