Shrimp alla Parmigiana

Shrimp alla Parmigiana
Staff Writer
Borgata Hotel Casino & Spa

TK

1
Servings
2426
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 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
  • 2 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
136g
100%
Sugar
14g
16%
Saturated Fat
104g
100%
Cholesterol
125mg
42%
Carbohydrate, by difference
232g
100%
Protein
67g
100%
Vitamin A, RAE
370µg
53%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
1108mg
100%
Choline, total
43mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
469µg
100%
Iron, Fe
13mg
72%
Magnesium, Mg
137mg
43%
Manganese, Mn
2mg
100%
Niacin
17mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1088mg
100%
Riboflavin
2mg
100%
Selenium, Se
151µg
100%
Sodium, Na
1794mg
100%
Thiamin
2mg
100%
Water
206g
8%
Zinc, Zn
7mg
88%

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.