Wheat free shrimp parmesan

IMG_7428This recipe is modified with a few healthier ingredients, making it wheat and gluten free! There is still all the delicious flavor of homemade sauce and fresh shrimp.
This is the perfect dish for A romantic dinner for two, or for your entire family. Don’t like seafood? Use chicken instead.
This friday, consider spending your Valentines day at home with this delicious meal and a nice bottle of wine 😉
You can thank me later!

Serves 3-4

-1 1/2 lbs of wild shrimp (peeled and deveined)
-2 cups homemade sauce (or jarred marinara)
-3 med size balls of fresh mozzarella or 1 lg (you can find it fresh in the cheese section of your grocery or speciality market. Using fresh makes all the difference!)
-4 leaves of fresh basil
-2 eggs
-1 1/2 cups of wheat free/gluten free plain breadcrumbs. (I used gillians original, you can find them in the gluten free section)
-2 minced garlic cloves
-1 tbsp parmesan cheese
-1 tsp minced fresh parsley
-3 tbsp of extra virgin olive oil

– If you bought fresh shrimp with the shells on, peel and devein them. Set aside in a bowl

-for the breadcrumbs, you want to put 1 1/2 cups onto a plate. Add the minced garlic, parmesan cheese, and fresh parsley. Combine with a fork and set aside. (I do my bread crumbs like this because they have a ton of flavor with adding fresh ingredients)

-In a med size bowl, or deep plate, crack 2 eggs. Whisk them together then set plate/bowl next to breadcrumbs.

-In a large skillet, heat extra virgin olive oil on med-high heat.

-Now you can take your shrimp and first dip them into the egg wash, making sure excess egg has dripped off. Then lay in breadcrumbs, and toss to coat evenly.

-Add shrimp to hot skillet. Be sure not to over crowd them. You can do them in several batches.

-They are ready to turn in about 1-2 mins, when they are a nice golden brown color. Turn and do the same for the other side. (You don’t have to worry about fully cooking them because they will finish cooking in the oven)

**If your pan needs more olive oil in between batches, just add about a Tbsp. I had to do this.

-while they are cooking, lay a paper towel on a plate. Lay cooked shrimp on plate to drain any excess OO.

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– Slice your fresh mozzarella into thin slices. Using a sharp knife for this definitely helps.

-Coarsely chop your fresh basil, set aside

-You can follow my recipe for my homemade sauce, Otherwise you can use good quality jarred tomato sauce.

-In a dish that is about 2-3 inches deep, you can begin to assemble the shrimp.

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I assembled mine in a single layer because I had the room in my dish. If you don’t have one quite as big then you can layer the shrimp.

– Start with a layer of sauce, followed by the shrimp and cheese. Make sure to cover each shrimp with a little cheese. Now you can add another layer of sauce. Top it off with the fresh basil.

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Cover with a sheet of tin foil and bake in a 350• oven for about 15-20 mins, until the cheese is bubbly!

You can make this a day ahead or even freeze it. Serve with crusty bread and a large salad.

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