1 lb large shrimp, peeled, deveined and butterflied
1 cup all-purpose flour
2 tsp Old Bay seasoning
2 eggs, beaten
3 oz fresh mozzarella, torn
1/4 cup grated parmesan cheese
canola oil, for frying
fresh chopped basil, for serving
1/4 cup fresh shredded asiago cheese
1 cup plain Panko breadcrumbs
1/2 cup grated parmesan cheese
1 tbs fresh chopped parsley leaves
1 tbsp olive oil, plus more for finishing
3 cloves of garlic, sliced thin
1 24 oz jar of Marinara sauce
1/2 cup red wine (red blend or Cabernet is best)
1 tsp dry basil
1/4 tsp red pepper flakes
Preheat oven to 350 degrees.
2. Peel, devein and butterfly your shrimp. To butterfly and devein, after peeling (leave tails on if you like) slice shrimp down the back, leaving it uncut right above the tail and a little at the top of the shrimp. (see video above for a demo). Butterflying the shrimp allows them to stand up in the dish while baking, and gives you a pretty presentation.
3. Set up your breading station: Combine flour and Old Bay seasoning in a medium mixing bowl with a wire whisk. In a separate small mixing bowl, whisk 2 eggs. In a shallow dish, combine Panko, ½ grated parmesan cheese and chopped parsley.
4. Heat ½ inch of canola oil in a deep frying pan or cast iron skillet over medium-high heat, until shimmering, and a pinch of flour disintegrated when thrown in, about 5 minutes.
5. While your oil heats up, dip each shrimp into the flour mixture, then the beaten egg, then the Panko mixture and transfer breaded shrimp to large plate or tray. Repeat until all shrimp are breaded.
6. Before you being frying, set a wire cooling rack over a baking sheet and set close to your work station.
7. Working in batches, fry the shrimp in the oil, flipping once, about 1 minute per side. Transfer to cooling rack to drain, and repeat until all shrimp are fried.
8. Make the sauce. In a 5 quart saucepan, heat 1 tbs olive oil over medium-low heat, and add sliced garlic. Cook until just fragrant, about 1 minute. Reduce heat to low, add jar of sauce, wine, basil and red pepper flakes and cook, stirring occasionally for 5-6 minutes, until bubbly and slightly thickened.
9. Transfer sauce to a large cast iron skillet or 9×12 baking dish greased with cooking spray and spread evenly on the bottom.
10. Carefully place shrimp, standing up, into the sauce (you want some of the breaded shrimp sticking out of the sauce). Sprinkle shredded mozzarella, shredded asiago, and ¼ cup grated parmesan over top of shrimp, drizzle with a bit of olive oil and transfer to the oven. Bake for 20 minutes, or until cheese is melted and bubbly. Serve with crusty bread, pasta and fresh chopped basil.