Breaded Prawns Bruschetta |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I really like the fresh ingredients found in Italian Brushetta, but I'm not a big fan of bread, nor is my hips, so I developed this recipe because I love shrimp. It's a great appetizer for a dinner party, rather quick to make and can stay warm in the oven while serving other courses. You can serve it on arugula tossed with some extra virgin olive oil, salt and pepper. Ingredients:
12 jumbo shrimp, devein, & butterfly till flat |
1 cup breadcrumbs |
1 cup panko breadcrumbs |
1 cup flour |
2 eggs |
1/4 cup grated parmesan cheese |
6 roma tomatoes, remove seeds, chopped |
4 garlic, gloves pressed |
5 tablespoons extra virgin olive oil |
3 tablespoons fresh basil, chopped |
salt and pepper |
Directions:
1. Make Bruschetta; In bowl combine tomatoes, olive oil, garlic, fresh basil, and S&P to taste. Stir well and allow to sit for several hours at room temperature till flavors meld.
2. Scramble 2 Eggs in shallow dish, on paper plate mix bread crumb with panko, parmesan cheese, and fresh ground pepper. Place flour on a paper plate, season with S&P.
3. Add olive oil to large skillet, cover bottom of pan entirely. Turn to medium high heat.
4. Dredge shrimp in flour, shake excess, then dip in egg mixture, shake excess, then dredge in bread crumb mixture to coat evenly.
5. Add shrimp to pan, don’t over crowd pan to maintain even heat, brown on each side quickly, repeat until all shrimp is coated and fried. Drain each piece of on a paper towel to remove excess oil.Top each shrimp with bruschetta and sprinkle with Parmesan Cheese, bake in oven 10 minutes at 350 degrees to heat and serve.
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