Shrimp alla Parmigiana

Shrimp alla Parmigiana
Staff Writer

Borgata Hotel Casino & Spa

TK

Ingredients

  • head-off shrimp with tail, peeled and deveined
  • 1  Cup  marinara sauce
  • 1/4  Cup  grated Parmigiano-Reggiano
  • 1/2  Cup  shredded Mozzarella cheese
  • 1  Cup  all-purpose flour
  • eggs, beaten
  • 2  Cups  panko
  • 1/2  Cup  olive oil
  • Salt and pepper, to taste

Directions

Make sure the shrimp has been gently cut through the back and deveined. Lay a piece of plastic wrap on a sturdy counter or cutting board. Lay the sliced shrimp flat on the plastic wrap and fold the other half of the wrap over the top. Gently pound the shrimp with a meat tenderizer or mallet or the side of a clever or a reasonably heavy can until it is flattened. Repeat with the other 3 shrimp.

Place the flour, beaten egg, and crumbs in three separate containers. Season the pounded shrimp with salt and pepper. Dredge the seasoned shrimp carefully in the flour, eggs, and crumbs and place on a tray with waxed or parchment paper. Heat a skillet over medium flame for 1-2 minutes. Add the olive oil. Heat the oil for 20-30 seconds. Add the breaded shrimp and slightly reduce the flame. Cook to a golden brown on each side, turn off the heat, and remove the shrimp to a platter with paper towels, about 6 minutes. 

Pre-heat the oven to 450 degrees. Place the shrimp evenly on a baking sheet. Spoon a bit of sauce on each, or to your taste. Sprinkle the sauced shrimp with grated Parmigiano and then the mozzarella. Bake the shrimp in the pre-heated oven for 8 minutes until you like the color of the cheese. Remove the baked shrimp from the oven, place each on a plate, and sprinkle with a bit more grated cheese. 

Nutritional Facts

Total Fat
150g
100%
Sugar
18g
20%
Saturated Fat
31g
100%
Cholesterol
69mg
23%
Carbohydrate, by difference
105g
81%
Protein
39g
85%
Vitamin A, RAE
316µg
45%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
100µg
100%
Calcium, Ca
859mg
86%
Choline, total
46mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
122µg
31%
Iron, Fe
5mg
28%
Magnesium, Mg
172mg
54%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
909mg
100%
Selenium, Se
48µg
87%
Sodium, Na
2651mg
100%
Thiamin
1mg
91%
Water
346g
13%
Zinc, Zn
6mg
75%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.