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4.96 from 45 votes

Shrimp Oreganata

Shrimp oreganata topped with garlicky breadcrumbs and baked in a white wine butter sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: James Delmage and Tara

Ingredients

  • 1.5 pound colossal shrimp cleaned, shells removed, and deveined - size U12-15
  • salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup low sodium chicken stock
  • 1/4 cup dry white wine
  • 1 large lemon cut into wedges
  • 6 tablespoons unsalted butter cubed

For the seasoned breadcrumbs

  • 1/3 cup breadcrumbs
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 6 cloves garlic minced
  • 2 tablespoons Parmigiano Reggiano grated
  • 2 tablespoons flat-leaf Italian parsley minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt

Instructions

For the seasoned breadcrumbs

  • In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.  Add all of the remaining breadcrumb ingredients and mix well. Turn off the heat and set aside.

For the shrimp

  • Preheat oven to 425f. Set a rack in the middle and the other rack near the top of the oven.
  • Pat the shrimp very dry then season with salt and pepper to taste.
  • In an oven safe baking dish or large pan arrange shrimp with tails pointing up.  Distribute the breadcrumbs on top of the shrimp.
  • Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.
  • Bake for 10 minutes or until the shrimp are cooked through.
  • After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown.  Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce. Enjoy!

Video

Notes

  • The recipe can easily be doubled or tripled.
  • The sauce in the center can be loosened up before serving with a couple of ounces of water or chicken stock if needed.
  • The shrimp used in this recipe are U12-15 which means 12-15 per pound.  Cooking time will be up to a few minutes less if using smaller shrimp.  
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave, though this dish is best eaten right away.

Nutrition

Calories: 609kcal | Carbohydrates: 17.7g | Protein: 42.9g | Fat: 39.5g | Saturated Fat: 15.1g | Cholesterol: 407mg | Sodium: 1036mg | Potassium: 348mg | Fiber: 0.9g | Sugar: 1.4g | Calcium: 229mg | Iron: 2mg