Christian Petroni Shows How to Make Shrimp Parm Recipe for Drew Barrymore & Sebastian Maniscalco

Christian Petroni joins Sunny Anderson in the kitchen to whip up a delicious shrimp parm while Sebastian Maniscalco and Drew Barrymore can't wait to taste test!

CHRISTIAN PETRONI'S SHRIMP PARM

INGREDIENTS:

• 6 super-colossal shrimp or 18 to 24 jumbo shrimp
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup grated pecorino (preferably Locatelli)
• 8 to 12 grinds freshly ground black pepper
• 3 cups seasoned Italian breadcrumbs
• 1/2 bunch fresh flat-leaf parsley, roughly chopped
• 11⁄2 cups grated Parmesan
• Extra-virgin olive oil, for frying
• 1 pint 8-Hour Marinara
• 1 (8-ounce) ball fresh mozzarella
• 2 tablespoons dried Sicilian oregano
• 1 loaf Italian bread, for serving
• Garlic Butter for serving

STEPS:

1. Butterfly the shrimp. Place them between two slices of plastic wrap, then gently use a mallet or the bottom of a small sauté pan to lightly pound the shrimp until they are 1 inch thick and resemble a thin chicken cutlet. Set aside.
2. Prepare your breading station: Start with three small bowls. The first bowl is just the flour. In the second bowl, place your eggs, pecorino, and freshly ground pepper. Beat with a fork, making that great "beating eggs with a fork" sound until completely combined.
3. In the third bowl, add your breadcrumbs. I always like to extra-season my already seasoned breadcrumbs. For this prep, add the chopped parsley and 1 cup of the Parm and combine. Time to batter the shrimp. Shrimp → Flour → Eggs → breadcrumbs
4. In a heavy pan with sloped sides or even a cast-iron pan, add enough olive oil so that when you place your shrimp in it, the bottom halves will be submerged.
5. Heat your oil to 350°F (don't believe the hype about olive oil not being good to fry with). Add your shrimp and cook until golden brown and delicious (GBD) on both sides, about 3 minutes per side. Set aside on a rack or paper towels.
6. Preheat the oven to 425°F. On a small sheet tray, splash enough marinara to lightly cover the bottom.
7. Add your fried shrimp, and over the top of them, scoop on a few more tablespoons of your marinara. Don't worry about spreading it; the mozzarella will do that for you. I try not to have all the edges get covered in sauce, so some crispy shrimp will show and get great texture.
8. Cut the mozzarella into ½-inch-thick slices and add a slice to each shrimp.
9. Sprinkle with your remaining ½ cup Parm. Sprinkle with the oregano. Drizzle some olive oil over the whole thing and put into the oven until the mozz is melted and the Parm creates a textural shell, about 7 minutes.

GARLIC BREAD

INGREDIENTS:

• 3 cups (24 ounces) extra- virgin olive oil
• 40 garlic cloves, peeled
• 1 pound (4 sticks) unsalted butter, at room temperature
• 3 ounces sharp pecorino (preferably Locatelli), grated
• 1 tablespoon dried Sicilian oregano
• 2 teaspoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 semolina bastone (Italian bread, or French baguette)

STEPS:

1. In a small saucepan on low heat, add the olive oil and half your garlic. Cook, stirring occasionally, until soft and spreadable, 45 minutes to 1 hour. Once it has cooled a little, strain the garlic-flavored oil into a jar and set the cooked garlic to the side to come to room temp.
2. Chop 2 ounces of the remaining cloves of garlic finely. Coat a small sauté pan generously with some of your garlic oil. Bring it close to the smoke point, then add your chopped garlic and cook until browned and crispy. Remove the garlic from the pan and add to your cooling garlic confit.
3. Chop the remaining cloves of garlic finely and add them to the fried and confit garlic.
4. Preheat the oven to 425°F.
5. Add the butter to a bowl, and stir in the garlic mixture, pecorino, Sicilian oregano, salt, and black pepper. Mix until incorporated.
6. Split your loaves of bread in half lengthwise and SCHPREAD that butter from coast to coast. Close the loaves. Wrap in foil and bake for 10 minutes. Open the foil and open the bread butter-side up right on the foil.
7. Put back into the oven for about 10 minutes, until the edges are golden brown and crispy, almost to the point of it being burnt-almost.