Needed: 1 1/2 lb shrimp, cleaned and ready, 1/2 cup flour, 1 tsp old bay, 3/4-1 cup breadcrumbs (seasoned), 3/4-1 cup panko, 1/2 cup powder parmesan (can also use - preferred - 3/4 cup shredded parmesan), 2 beaten eggs, 2 tbsp mayo, olive oil for frying, 12-16 oz shredded mozzarella, 3-4 cups tomato sauce (used my homemade), 1 lb pasta cooked aldente (I used whole wheat penne), ricotta cheese (optional), extra parmesan.
(Make sure to remove vein from shrimp.)
In ziploc, place flour, sprinkle of salt and old bay. Toss in shrimp and shake to coat. Remove shrimp. To same bag, add panko, breadcrumbs and parmesan cheese.
In bowl, whisk eggs and mayo.
Dip floured shrimp into egg mix and then bread crumb mix.
Heat oil in pan. Brown shrimp in batches and drain on paper towel.
(I mixed some ricotta into the tomato sauce.)
Spread 1/3 sauce on bottom of baking pan. Spread cooked pasta on top, Spoon another 1/3 sauce on top of pasta. Lay shrimp in single layer, sprinkle with mozzarella and top with rest of sauce. Top with parmesan cheese.
Bake in preheated 350F oven til cheese melted. About 25 minutes.
(Can throw it on broil for a more crisp surface.)
No comments:
Post a Comment