SHRIMP PARMIGIANA

Shrimp Parmigiana image

Yield serves 4 to 6

Number Of Ingredients 10

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1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups bread crumbs
Kosher salt
1 1/2 pounds jumbo shrimp, peeled, deveined, and butterflied
Vegetable oil, for frying
2 cups shredded low-moisture mozzarella
1/2 cup grated Grana Padano or Parmigiano-Reggiano
3 cups marinara sauce (see page 108)

Steps:

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 egg, 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.