We often watch a sitcom set in 1980-something called The Goldbergs; and the mom, Beverly, is known for her cooking cools, mebbe most especially for her “Shrimp Parm.”
From the time I first heard them talk about, I kinda had to try this; but interweb searches had nothing.
Then, The Goldbergs Cookbook came out.
And, YEH, I preordered that book like a pro.
Then. Stuff happened. Shelter-in-Place, the Great Toilet Paper Shortage of 2020; and the delivery date got pushed back.
Still and all, the book arrived and, yeppers, there is the recipe for Shrimp Parm!
But… first, Bevy tells me to fry the shrimp.
Hmmm. Oil frying is so 1980’s, so I did some looking around and found a recipe for shrimp in the air fryer.
Quick. Easy. Little fuss and next to no muss; what is not to love?
•1 lb large shrimp, peeled and deveined
•Seasoned Flour (see below)
•2 large eggs, lightly beaten
•1 cup Panko breadcrumbs
Whisk the seasoned flour ingredients together in a large bowl.
In a second bowl, lightly beat the two eggs and place next to the flour.
Add the Panko to a third bowl and place next to the eggs.
Pat your shrimp dry, then, one at a time, dredge in the flour, dip in the egg, and finally dredge in the Panko.
Apply cooking spray to the basket of your air fryer and add the shrimp in a single layer.
Note: you may need to do this in a couple of batches to do all the shrimp in a single layer.
Cook at 385º (my air fryer model does not require preheating, but some do, so check your owner’s manual) for five minutes, then turn them over and cook for another five minutes, until the shrimp is crispity and nicely pink.
Remove from the air fryer and keep warm while you finish the remaining shrimp…
or, go ahead and start on your Shrimp Parm.
Those details, tomorrow!