Shrimp alla Parmigiana

Staff Writer
Shrimp alla Parmigiana
Borgata Hotel Casino & Spa

TK

1
Servings
2394
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. 

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.

Nutritional Facts

Total Fat
147g
100%
Sugar
20g
N/A
Saturated Fat
32g
100%
Cholesterol
424mg
100%
Protein
65g
100%
Carbs
204g
68%
Vitamin A
407µg
45%
Vitamin B12
2µg
30%
Vitamin B6
0.8mg
38.2%
Vitamin C
5mg
9%
Vitamin D
2µg
1%
Vitamin E
24mg
100%
Vitamin K
108µg
100%
Calcium
1049mg
100%
Fiber
13g
50%
Folate (food)
122µg
N/A
Folate equivalent (total)
450µg
100%
Folic acid
193µg
N/A
Iron
12mg
66%
Magnesium
119mg
30%
Monounsaturated
89g
N/A
Niacin (B3)
18mg
92%
Phosphorus
884mg
100%
Polyunsaturated
16g
N/A
Potassium
1223mg
35%
Riboflavin (B2)
1mg
84%
Sodium
2327mg
97%
Thiamin (B1)
1mg
74%
Zinc
5mg
33%

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