Shrimp Parmigiana

Ingredients

For The Tomato Sauce
2 28oz cans San Marzano crushed tomatoes
1 -12oz can tomato paste
4 cloves garlic chopped
½ onion finely chopped
extra virgin olive oil
salt
black pepper
red pepper flakes
12 fresh basil leaves
1/2 cup white wine
4 tbs sugar

For The Shrimp
2 lbs shrimp cleaned and peeled
1 cup milk
2 eggs
1 cup breadcrumbs
1 cup flour
¼ tsp salt
¼ tsp black pepper
1 cup extra virgin olive oil for frying

For the Topping
2 balls fresh mozzarella- slice or shred
¼ cup reggiano parmigiano
Basil for garnish

Directions

Step 1 Start the sauce
1. In a saucepan, cover the bottom with olive oil. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes.
2. Add chopped garlic and onion, sauté till onion is translucent and garlic is golden.
3. Shut off heat. Add the crushed tomatoes, tomato paste, sugar, and white wine.
4. Mix and cook over a medium heat. Taste and adjust sauce. If needed, add more sugar, wine, salt or pepper.
5. Add the basil, cover and let simmer approximately 40 minutes.

Step 2 prepare the shrimp
1. Assemble different stations
Milk bowl, flour bowl, egg bowl- whisk the eggs and add the salt and pepper whisk more and lastly breadcrumb bowl
2. Line up the 4 bowls and start dipping the shrimp in the milk, then the flour then the egg and lastly coat in the breadcrumb.
3. Place on a plate
4. Continue the process till all the shrimp are coated.
5. In a large frying pan, add 1 cup of extra virgin olive oil. When oil is hot enough add the shrimp but do not over crowd.
6. Cook till golden brown. Remove from oil and place on a paper towel to drain.

Step 3
1. Line the bottom of a large casserole pan with a generous amount of tomato sauce.
2. Add the shrimp.
3. Cover the shrimp with tomato sauce.
4. Place the fresh mozzarella slices on the shrimp.
5. Sprinkle reggiano parmigiano cheese on top.
6. Bake at 350F for approximately 15 minutes.
Garnish with basil. Serve warm so cheese is gooey.