Shrimp Parmigiana

Name: Shrimp Parmigiana
Yield: serves 4 to 6
Ingredients: 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)

December 14, 2011

Breaded shrimp is universal, but shrimp parmigiana is distinctly Italian American. I first encountered this dish when we opened Buonavia, our first restaurant, in 1971, and Chef Dino put it on the menu. Shrimp parmigiana was a regular weekly special; people loved it, and it is still a delicious dish today.

Recipe notes

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