Shrimp are all favorite and kids love them so much, that I get tired of making shrimp dishes. And honestly, my kids are getting bored with their mum’s repeated shrimp dishes.
So, I tried something different today, I followed the Beverly Goldberg shrimp parm recipe and was waiting to know my family’s reaction, and they were happy with it. In fact, they compliment me “ they are confused it’s made by me or Beverly Goldberg”.
So do you also want to try this new shrimp dish? Then you have to scroll down and be with me till the end. In this article, I will share the recipe with you, and will also give you the reasons to try this dish.
How To Store Beverly Goldberg Shrimp Parm
Storing Beverly Goldberg shrimp parm is easy; if some leftovers are there, preserve them in the refrigerator, and they will be edible for upto two days. But as it’s dipped in sauce and mozzarella cheese, it’s better to avoid storing it. Still, if you want to store them for later use, you can store them using the frozen method.
Keep the coated shrimp in a tray keeping enough space, and a fridge for 2 hours. Then place them in an air-sealed bag or air-tight container and you can use them for two months.
Tips and Tricks
- To enjoy the real taste of Beverly Goldberg Shrimp Parm, use as much as big shrimp you can.
- Don’t marinate the shrimp for more than 10 minutes. Shrimp are very soft, if they absorb too much milk, they will break down, and the taste will also change.
- Don’t skip using the corn flour in the coating mixture. It’s great for binding and will make the shrimp crisper.
- If you want the shrimp to be crispier, fry them for an extra 1 minute on both sides.
- You can add more or lower the amount of mozzarella cheese used as you love.
Beverly Goldberg Shrimp Parm is a delicious and authentic dish. Whether it’s a family get-together, a party, or a picnic, it’s perfect for any occasion. All you need to do is follow the step-by-step guide I have shared above.
Here you have all the information you will need to make the Beverly Goldberg shrimp parm dish. Make sure you have not skipped any steps and properly followed my instruction.
Because this recipe I have learned from the Beverly cookbook, written by herself, and she strictly said to follow each little detail.
Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.