Calamaro Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If any are very large, butterfly them slightly so they cook evenly. Season shrimp lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

Make breadcrumb mixture (pangrattato)

In a medium bowl combine 1 cup panko breadcrumbs, 1/2 cup fine dry breadcrumbs, 1/4 cup grated Parmesan, minced garlic, chopped parsley, and lemon zest. Stir to combine. This will be your pangrattato coating.

Set up dredging station

Place 1/2 cup flour in a shallow bowl. In another bowl beat the 2 eggs with a tablespoon of water until smooth. Place the pangrattato mixture in a third shallow bowl or rimmed plate.

Toast pangrattato

Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon butter. When butter foams, add half of the pangrattato mixture and toast, stirring frequently, until golden brown and fragrant, 3–4 minutes. Transfer toasted pangrattato to a plate and repeat with remaining 1 tablespoon olive oil and 1 tablespoon butter, toasting the remainder. Tasting note: toasting builds flavor and prevents sogginess when coating cooked shrimp.

Fry shrimp

Wipe skillet clean and return to medium-high heat. Add remaining 2 tablespoons olive oil. Working in a single layer (do not overcrowd), dredge each shrimp first in flour, shaking off excess, then dip in beaten egg, then press into the toasted pangrattato to coat evenly. Place shrimp in the hot oil and cook 1.5–2 minutes per side until coating is golden and shrimp are opaque. Cook in batches if necessary. Remove cooked shrimp to a paper-towel-lined plate and lightly season with remaining salt and pepper and a pinch of red pepper flakes if using.

Finish

Return skillet to low heat, add any leftover toasted pangrattato to warm briefly with a drizzle (about 1 tsp) of olive oil to refresh crispness, then scatter over shrimp. Toss gently or spoon pangrattato over each shrimp so the crunchy topping adheres. Squeeze fresh lemon juice over shrimp to taste.

Arrange pangrattato shrimp on a serving platter. Garnish with extra parsley or microgreens and lemon wedges. Serve immediately with aioli or lemon mayo on the side.