Shrimp Oreganata-OLD
Baked shrimp oreganata with a delicious topping of wine, lemon, and garlic seasoned breadcrumbs.
Servings: 4
Ingredients
- 1 pound colossal shrimp
- 1.5 cups Italian seasoned breadcrumbs
- 4 Tbsp unsalted butter
- 4 Tbsp olive oil
- 3 Tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 2 Tbsp lemon juice
- 8 cloves garlic
- 2 Tbsp parmigiano reggiano
- 2 Tbsp parsley
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Chop parsley, mince garlic, and preheat oven to 400f.
- In a large pan saute garlic in 4 Tbsp butter and 1 Tbsp olive oil over medium heat for 2 minutes or until golden. Add the breadcrumbs, parmigiano reggiano, parsley, oregano, crushed red pepper, salt, pepper, lemon juice, and white wine. Mix thoroughly and remove from heat.
- In an oven safe baking dish or cast iron pan arrange shrimp with tails pointing up. Place the bread crumbs on top of shrimp. Add the remaining breadcrumbs and 1/2 cup of water to the center of pan. Drizzle 3 Tbsp of olive oil all over the shrimp and bake for 10 minutes.
- After ten minutes, broil for 2 more minutes or until nice and brown. Remove shrimp from oven and plate with lemon wedges and a drizzle of extra virgin olive oil. Spoon sauce from middle of pan onto plates. If sauce is dry loosen it with a 1/4 cup of water. Enjoy!
Video
Notes
- The recipe can easily be doubled or tripled.
- The sauce in the center can be loosened up at the end with water or chicken stock. Taste the sauce and adjust the salt if adding more water.
- Cooking time will be less if using smaller shrimp.
Nutrition
Calories: 589kcal | Carbohydrates: 31g | Protein: 32.4g | Fat: 37.6g | Sodium: 780mg