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This is my version of the amazing appetizer from Bravo restaurants called "Crispy Shrimp Napoli".
1 pound medium shrimp, peeled, deveined and butterflied
1 cup panko breadcrumbs
1 egg, beaten
1/4c milk
vegetable oil, for frying
Sauce:
2 cloves garlic, finely minced
2T extra virgin olive oil
1 lemon
1/4c white wine
1/2c fire roasted tomatoes (you can find these in a can!)
1/2t dried oregano (or italian herbs)
1/4c freshly grated parmesan cheese
1/4c 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 sautee 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.
To butterfly shrimp, run a sharp paring knife along the outer curve of the shrimp, cutting 2/3 of the way through the shrimp.
Coat shrimp in a mixture of egg and milk, then toss in panko breadcrumbs. Heat 1/4" of oil in a large frying pan on med-high. Toss in shrimp and cook until crispy- 3-5 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.
Serves 4.
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Crispy Shrimp Napoli (Bravo copycat recipe)
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Category: Recipes
Prep Time: Cook Time: Total Time:
This is my version of the amazing appetizer from Bravo restaurants called "Crispy Shrimp Napoli".
1 pound medium shrimp, peeled, deveined and butterflied
1 cup panko breadcrumbs
1 egg, beaten
1/4c milk
vegetable oil, for frying
Sauce:
2 cloves garlic, finely minced
2T extra virgin olive oil
1 lemon
1/4c white wine
1/2c fire roasted tomatoes (you can find these in a can!)
1/2t dried oregano (or italian herbs)
1/4c freshly grated parmesan cheese
1/4c 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 sautee 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.
To butterfly shrimp, run a sharp paring knife along the outer curve of the shrimp, cutting 2/3 of the way through the shrimp.
Coat shrimp in a mixture of egg and milk, then toss in panko breadcrumbs. Heat 1/4" of oil in a large frying pan on med-high. Toss in shrimp and cook until crispy- 3-5 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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