Shrimp Parmigiana
Gamberi alla Parmigiana

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Shrimp Parmigiana
Gamberi alla Parmigiana
cookbook: Lidia's Italy in America
main ingredients: shrimp
user comments (3)

serves: Serves 4 to 6

Breaded shrimp is universal, but shrimp parmigiana is distinctly Italian American. I first encountered this dish when we opened Buonavia, our first restaurant, in 1971, and Chef Dino put it on the menu. Shrimp parmigiana was a regular weekly special; people loved it, and it is still a delicious dish today.


1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups bread crumbs
kosher salt
1½ pounds jumbo shrimp, peeled, deveined and butterflied
Vegetable oil, for frying
2 cups shredded low-moisture mozzarella
½ cup grated Grana Padano or Parmigiano-Reggiano
3 cups marinara sauce (see recipe online)


Preheat oven to 425 degrees F. Spread the flour on a plate, beat the eggs and milk in a shallow bowl, and spread the bread crumbs on a plate. Season all three with kosher salt.

Working a few at a time, dredge the shrimp in the flour, then the eggs and then the bread crumbs. Put the breaded shrimp on a baking sheet.

Heat 1 inch of vegetable oil in a straight-sided skillet until the tip of a shrimp sizzles on contact. Fry the shrimp in batches, taking care not to crowd them, until golden on all sides, about 2 to 3 minutes per batch. Drain the shrimp on paper towels, and season with salt.

Mix together the mozzarella and grated Grana Padano in a bowl. Spread 1 cup marinara sauce in the bottom of a 10-by-15 inch Pyrex baking dish. Arrange all the shrimp in one layer, and drizzle with 1 ½ cups sauce. Sprinkle with the cheese mixture, and spoon dollops of the remaining ½ cup sauce on top. Place in the oven, and bake until cheese is browned and crusty and sauce is bubbly, about 15 to 20 minutes.

This recipe is from Lidia’s newest book, Lidia’s Italy in America, which was released in October.

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