- 1 1/2 lbs large peeled and deveined shrimp
- 1 cup parmesan cheese
- 1 egg
- 1/2 cup milk
- 2 small tomatoes or 1 large minced
- 3/4 cup Rhine wine or other sweet white wine
- 3 cloves garlic
- 2 sticks butter
- 1 cup vegetable oil
- 1/4 cup chopped parsley
- In small sauce pan melt one stick of butter, add in minced tomatoes, wine, minced garlic, parsley, bring to boil then reduce heat and allow to simmer for 15-20 minutes. Once the above has been started, rinse shrimp under cold water and drain. Mix together egg and milk in one dish then in another dish mix breadcrumbs and cheese, reserve a bit of cheese for end garnish. Then take each shrimp and dip into the milk and egg mixture, then coat with breadcrumbs and cheese mixture shaking off any excess. Once you have your shrimp ready, melt the other stick of butter and add oil, saute shrimp for 6-8 minutes turning over once. As they become cooked, place in a heated serving tray and sprinkle more Parmesan over them. When they are done, pour the tomato mixture over and 1/2 the liquid left the fry pan. Serve immediately.
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