Directions:
- Make Bruschetta; In bowl combine tomatoes, olive oil, garlic, fresh basil, and S&P to taste. Stir well and allow to sit for several hours at room temperature till flavors meld.
- Scramble 2 Eggs in shallow dish, on paper plate mix bread crumb with panko, parmesan cheese, and fresh ground pepper. Place flour on a paper plate, season with S&P.
- Add olive oil to large skillet, cover bottom of pan entirely. Turn to medium high heat.
- Dredge shrimp in flour, shake excess, then dip in egg mixture, shake excess, then dredge in bread crumb mixture to coat evenly.
- Add shrimp to pan, don’t over crowd pan to maintain even heat, brown on each side quickly, repeat until all shrimp is coated and fried. Drain each piece of on a paper towel to remove excess oil.Top each shrimp with bruschetta and sprinkle with Parmesan Cheese, bake in oven 10 minutes at 350 degrees to heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.36 Kcal (2099 kJ) | ||
| Calories from fat | 253.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.21g | 43% | |
|---|---|---|---|
| Cholesterol | 77.95mg | 26% | |
| Sodium | 1230.07mg | 51% | |
| Potassium | 261.22mg | 6% | |
| Total Carbs | 50.87g | 17% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 3.1mg | 17% | |
| Calcium | 163.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 201.52 Kcal (844 kJ) | ||
| Calories from fat | 102.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 43% | |
|---|---|---|---|
| Cholesterol | 31.33mg | 26% | |
| Sodium | 494.42mg | 51% | |
| Potassium | 104.99mg | 6% | |
| Total Carbs | 20.45g | 17% | |
| Sugars | 1.09g | 11% | |
| Dietary Fiber | 1.84g | 18% | |
| Protein | 4.87g | 24% | |
| Vitamin C | 3.8mg | 16% | |
| Iron | 1.3mg | 17% | |
| Calcium | 65.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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