CRISPY SHRIMP NAPOLI
Bravo! Cucina Italiana Recipe
1 pound medium shrimp, peeled, deveined and butterflied
1 cup panko breadcrumbs
1 egg, beaten
1/4 cup milk
vegetable oil, for frying
2 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
1/4 cup white wine
1/2 cup fire roasted tomatoes
1/2 teaspoon dried oregano
1/4 cup freshly grated parmesan cheese
1/4 cup half and half (or cream)
salt and pepper
1 bunch green onions, sliced
Prepare the sauce by heating olive oil in a large skillet on med heat. Add garlic and saute for 1 minute. Add white wine, oregano and tomatoes. Stir and simmer for about 5 minutes. Add parmesan cheese and cream, simmer a for few minutes longer while you fry the shrimp. Just before serving, whisk in the juice of 1/2 a lemon. Season with salt and pepper, to taste.
Coat shrimp in a mixture of egg and milk, then toss in panko breadcrumbs. Heat 1/4 inch of oil in a large frying pan on med-high. Toss in shrimp and cook until crispy about 3 to 5 minutes, turning once. Remove shrimp to a paper towel lined plate before serving.
To serve, put a few generous spoonfuls of the sauce on a plate. Add shrimp and sprinkle sliced green onion on the top. Serve immediately.