Shrimp Nicholas

Name: Shrimp Nicholas
Ingredients: 24 medium shrimp, peeled and butterflied; 4 ounces fresh mozzarella cheese, cut into strips; 12 thin slices prosciutto; 1 jarred roasted red pepper, drained and cut into strips; 1/2 cup all-purpose flour; 1 egg; 2 tablespoons water; 1 pinch salt; 1 cup panko bread crumbs; vegetable oil for deep-frying

10 ingredients

3 steps

Ingredients

24 medium shrimp, peeled and butterflied
4 ounces fresh mozzarella cheese, cut into strips
12 thin slices prosciutto
1 jarred roasted red pepper, drained and cut into strips
1/2 cup all-purpose flour
1 egg
2 tablespoons water
1 pinch salt
1 cup panko bread crumbs
vegetable oil for deep-frying

Directions

1

Lay out the shrimp on a clean surface so the two halves are spread open like a book. Place a strip of mozzarella cheese in the center, then a strip of roasted pepper. Close the shrimp and wrap each one with a slice of prosciutto.
2

Place the flour in a small dish. In a separate dish, whisk together the egg, water and salt with a fork. Place the panko crumbs in a third dish. Heat the oil in a large skillet over medium to medium-high heat or until it reaches 375 degrees F (190 degrees C). Dip the wrapped shrimp in flour to coat, then dip in the egg mixture. Roll in the panko crumbs until evenly coated.
3

Fry the shrimp in the hot oil until golden brown and cheese is melting, about 1 minute per side. Remove with a slotted spoon and drain on paper towels before serving.

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