Emeril's Shrimp Parmigiana
"The succulence of the shrimp is unmatched in this dish. A perfect balance between flavors and textures, it's hard to imagine anything better than Emeril’s Shrimp Parmigiana!"
- Serving Size: 1 (496.6 g)
- Calories 1618.6
- Total Fat - 93.9 g
- Saturated Fat - 20.7 g
- Cholesterol - 456.1 mg
- Sodium - 1565.8 mg
- Total Carbohydrate - 148.4 g
- Dietary Fiber - 3.8 g
- Sugars - 50.3 g
- Protein - 48 g
- Calcium - 578.1 mg
- Iron - 5.2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.9 mg
Step by Step Method
In a shallow bowl combine the flour with salt, paprika, garlic powder, dried oregano, and black pepper.
In a separate bowl, beat the eggs with the water.
In another bowl, combine the bread crumbs with the Parmigiana.
In a medium pot add vegetable oil and heat the oil to 360 degrees F. Use a thermometer to gauge the temperature.
Preheat the oven to broil and cook pasta according to package directions, al dente.
Meanwhile, one at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the bread crumbs, tossing to coat evenly and shaking to remove any excess. Place on a plate until ready to cook.
Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Then remove the shrimp with a slotted spoon and drain on paper towels.
Transfer the shrimp to a baking dish. Spoon 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top.
Place in the oven and broil until the cheese is melted and bubbly, about 3 minutes.
Meanwhile, toss the prepared spaghetti with the remaining marinara sauce.
Spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top.
Garnish with chopped parsley and serve immediately
No special items needed.