Brazil

.300 ml of tomato sauce, preferably homemade (see how to make it here) 1 cup of coarsely grated mozzarella cheese. 1 cup of finely grated Parmesan cheese. For breading: 2 eggs, 1 cup of wheat flour, 1 cup of flour breadcrumbs (or panko).Spices to taste for the shrimp.Oil for frying

permegiana shrimp

Comece temperando o camarão a seu gosto. No caso marinamos rapidamente (uns 15 minutos) com suco de limão, sal, páprica picante, alho e gengibre. Depois comece a empanar os camarões o que, sem dúvida é a parte mais demorada. Se você tiver dúvidas sobre a melhor forma de empanar, dêr uma olhada neste post sobre como fazer um milanesa perfeita. Afinal, a mesma técnica vale para muitas coisas (carnes, aves, peixes, legumes, camarões).

Start by seasoning the shrimp to your liking. In this case, marinate quickly (about 15 minutes) with lemon juice, salt, hot paprika, garlic and ginger. Then start breading the shrimp which is undoubtedly the most time consuming part. If you have doubts about the best way to bread, take a look at this post on how to make a perfect milanesa. After all, the same technique applies to many things (meat, poultry, fish, vegetables, shrimp).

permegiana shrimp

Tags

Did you like this recipe?

You may also like