Serves 4 to 6
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups bread crumbs
Kosher salt for seasoning
1 1/2 pounds jumbo shrimp, peeled, deveined and butterflied
Vegetable oil for frying
2 cups shredded low-moisture mozzarella
1/2 cup Grana Padano or Parmigiano Reggiano
3 cups marinara sauce, or 3 cups LIDIA’S Marinara
1. Preheat oven to 425 degrees F. Spread flour on a plate. Beat eggs and milk in a shallow bowl. Spread bread crumbs on a plate. Season all 3 with kosher salt.
2. Working a few at a time, dredge shrimp in flour, egg, and then breadcrumbs. Put breaded shrimp on a baking sheet and bread remaining shrimp.
3. Heat 1 inch of vegetable oil in a straight-sided skillet until the tip of a shrimp sizzles on contact. Fry shrimp in batches, taking care not to crowd them, until golden on all sides, about 2 to 3 minutes per batch. Drain on paper towels and season shrimp with salt.
4. In a bowl, mix together mozzarella and grated Grana Padano. Spread 1 cup marinara sauce in the bottom of a 10-by-15-inch Pyrex or similar sized baking dish. Arrange all the shrimp in one layer. Drizzle with 1 1/2 cups sauce. Sprinkle with cheese mixture and dollop with remaining 1/2 cup sauce. Bake until cheese is browned and crusty and sauce is bubbly, about 15 to 20 minutes.
Suggested wine pairing: Bastianich Sauvignon “B”
