SHRIMP PARM 🍤 🍝
You ain't nevaaaaa seen a sandwich like this before
I even surprised myself with this one. I know some people think its sacrilegious to mix fish and cheese (don’t come for me)… but if there ever were something to change your mind about that, it’s this sandwich right here.
Before you make this, make sure you have my tomato sauce recipe already made so you can enjoy this to the fullest extent.
INGREDIENTS
2 cups all purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
2 teaspoons Ground Chile Flake, divided
3 Eggs
4 cups seasoned breadcrumbs (see recipe)
2 pounds Shrimp, large (16-20), peeled and deveined, tails removed
½ cup Extra virgin olive oil, as needed, or oil of choice
2 seeded Italian bread loaves
10 slices sharp provolone
1 pound fresh Mozzarella, sliced about ½ thick
2 tablespoons pecorino, grated
2 tablespoons parmesan, grated
2 cups Tomato Sauce, or more, as preferred
Ground Chile Flake, to taste
½ Lemon
2 tablespoons Italian Parsley, chopped
10 medium fresh Basil leaves, picked
METHOD
Make a breading station: Add the flour to another shallow bowl. Add salt and pepper. Mix with a fork or whisk to combine.
Crack the eggs into a shallow bowl. Mix to thoroughly combine the whites and yolks. Add the salt and pepper to taste. Add the ground chile and mix to combine.
Add the seasoned bread crumbs to a third shallow bowl
Coat the shrimp in flour; knock off the excess. Then dip in the egg to coat; drain the excess. Transfer to the breadcrumbs and cover completely, pressing to adhere; remove to a tray. Repeat until all the shrimp are breaded
Meanwhile, heat the tomato sauce over medium heat
Add the oil to a saute pan to about 1” deep. Heat over medium high. While the oil is heating, set a cooling rack over a sheet tray for the cooked shrimp.
When the oil is medium hot, add some of the shrimp (don’t crowd the pan) and cook about 1 minute per side until golden. Remove to the cooling rack. Sprinkle with salt as soon as the shrimp come out of the pan
Repeat until all the shrimp are cooked. As you are cooking the shrimp, add more oil as needed and raise or lower the heat to keep the oil at a constant level and temperature.
Once the shrimp have been cooked, turn on the broiler in your oven.
Slice the italian breads. Lay five of the provolone slices on one half of one of the breads, overlapping slightly. Repeat with the remaining provolone on half of the other bread.
Slice the fresh mozzarella into ½-inch slices. Lay the slices on the other half of each bread. Sprinkle the grated pecorino and parmesan cheeses over the bread.
Put the bread under the broiler until the cheese is melted and bubbly, about 3 minutes. Watch carefully so that the bread does not burn.
Meanwhile, heat the tomato sauce over medium heat
Layer the cooked shrimp over the warm cheese. Squeeze the lemon half over the shrimp. Sprinkle with the ground chile, chopped parsley and basil leaves.
Add a little of the sauce on the shrimp. Put the remaining sauce in a bowl for dipping; you know I love a rip and dip!
There’s no bread crumb recipe ☹️