Crispy Shrimp Recipe
Here's my version of the recipe:
1 pound medium shrimp, peeled, deveined and butterflied
1 cup panko breadcrumbs
1 egg, beaten
vegetable oil, for frying
2 cloves garlic, finely minced
2T extra virgin olive oil
1/4c white wine (optional)
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)
1 lemon, halved
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. Stir in parmesan cheese and cream, simmer on LOW 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 with more slices of lemon on the side.
Alternatively, you can use a mixture of 2 parts AP flour to 1 part cornstarch to coat your shrimp before frying. Dip shrimp in egg mixture (as directed above) then into flour/cornstarch mixture (instead of panko) and fry. This will make a light, crispy coating on the shrimp as well.