Parmesan Crusted Shrimp
I saw a recipe for doing calamari this way in one of my favorite cookbooks Italian Immigrant Cooking and I just applied the calamari part of it to tonight’s Parmesan Crusted Shrimp. And, in the interest of quick and easy I didn’t do the sauce part tonight. This book is full of real good Italian recipes and I refer to it often.
This shrimp dish was easy to make and it turned out real good.
“Age and glasses of wine should never be counted.” -Unknown
Here is the how to
If you need to, first thaw out, peel and devein the shrimp. Or, you could get some of those already peeled and deveined ones in the seafood section of your grocery store.
Put a skillet large enough to handle the shrimp on the stove at medium high and eyeball enough olive oil to coat the bottom about 1/16 of an inch deep.
Put the bread crumbs, lemon zest and the grated parmesan in a bowl and mix them together. Gammy needs to stay gluten free so I used almond flour instead of the bread crumbs and I liked it!
Whip the eggs and milk together in another bowl.
Rinse the shrimp off and pat them dry on a paper towel.
First bathe the shrimp in the egg wash and then into the breading mixture. Then when the oil in the skillet is heated up. (I test it with a pinch of the breading mix and if it bubbles when I drop some into the oil it is ready.) Lay the shrimp out in the skillet. Cook them about two to three minutes a side. Until the breading coating has cooked and just started to turn brown. Turn them over and fry the other side.
Lay them out on a paper towel and let them dry a little.
I multi-tasked and made some Linguine aglio e olio with some arugula added. This turned out to be a real good, quick and easy weeknight meal.
and another quick and easy seafood recipe https://www.poppopcooks.com/easy-calamari-recipe-gluten-free/
And a Parmesan Crusted Chicken Breast recipe
Italian Parmesan Crusted Shrimp
Ingredients
- olive oil
- 10-14 large or jumbo shrimp
- 3/4 cup bread crumbs or almond flour for gluten free
- 1 lemon (zested)
- 3/4 cup grated parmesan cheese
- 1 egg
- 1/2 cup milk
Instructions
- If you need to, first thaw out, peel and devein the shrimp. Or, you could get some of those already peeled and deveined ones in the seafood section of your grocery store.Put a skillet large enough to handle the shrimp on the stove at medium high and eyeball enough olive oil to coat the bottom about 1/16 of an inch deep.
- Put the bread crumbs, lemon zest and the grated parmesan in a bowl and mix them together. Gammy needs to stay gluten free so I used almond flour instead of the bread crumbs and I liked it!Whip the eggs and milk together in another bowl.Rinse the shrimp off and pat them dry on a paper towel.
- First bathe the shrimp in the egg wash and then into the breading mixture. Then when the oil in the skillet is heated up. (I test it with a pinch of the breading mix and if it bubbles when I drop some into the oil it is ready.) Lay the shrimp out in the skillet. Cook them about two to three minutes a side. Until the breading coating has cooked and just started to turn brown. Turn them over and fry the other side.Lay them out on a paper towel and let them dry a little.I multi-tasked and made some Linguine aglio e olio with some arugula added. This turned out to be a real good, quick and easy weeknight meal.
Nutrition
