Parmesan-Crusted Shrimp Recipe

Chef Mark Muller of Ellie’s Downtown Deli & Catering in Stuart shares his recipe for Parmesan-crusted Gulf shrimp with spigariello

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Chef Mark Muller of Ellie’s Downtown Deli & Catering in Stuart shares his recipe for Parmesan-crusted Gulf shrimp with spigariello. Photo by LIZ MCKINLEY
Photo by Liz McKinley

Chef Mark Muller of Ellie’s Downtown Deli & Catering in Stuart shares his recipe for Parmesan-crusted Gulf shrimp with spigariello.

(Serves 4)

Ingredients

¾ lb. Gulf shrimp

¼ cup flour

2 eggs

¼ cup Parmesan (plus 2 tbsp. for plating)

¾ cup herbed panko crumbs

4 cloves garlic, peeled and chopped

6 stalks spigariello

8 oz. white wine

½ lb. heirloom tomatoes

2 Meyer lemons

2 Florida oranges

8 oz. jar honey

Vegetable oil and olive oil

Salt and cracked pepper

Small jar truffle oil

Preparation

Peel and devein shrimp. Place flour, eggs (whisked), and panko/Parmesan (mixed together) in three separate bowls. Bread shrimp by dipping into flour, then eggs, then press down lightly into panko/Parmesan mixture. Place coated shrimp in a medium-hot pan with one cup vegetable oil and cook to a golden brown on both sides; set aside on a paper towel. Brown half of the chopped garlic with two tablespoons of olive oil, then add finely chopped spigariello and cook until tender. Add six ounces of white wine and boil down to deglaze pan until all liquid is gone. Season heirloom tomatoes with half of the chopped garlic and salt and pepper, toss in olive oil, and place on small sheet pan; set oven on broil and cook for six to eight minutes. Peel all citrus, making sure that the pith is removed; cut out segments between membranes. In a small skillet, heat honey to boil and add the citrus segments.

Plating

Place breaded shrimp in hot oven to reheat while getting plates ready; place spigariello skillet on heat just enough to warm it up; place honey/citrus pan back on heat to boil. Once everything is warm, put spigariello in center of plate with four shrimp in each corner. Place six roasted tomatoes on each dish and pour the honey/citrus segments over top of entire dish. Sprinkle with Parmesan cheese and drizzle with truffle oil.

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