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Shrimp Oreganata Recipe

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4.2 from 38 reviews

Shrimp Oreganata is a luscious, buttery, and savory dish featuring large wild-caught shrimp topped with a flavorful breadcrumb mixture infused with lemon, parmesan, and herbs. This Italian-American classic is easy to assemble and bakes to perfection in about 30 minutes, delivering a rich, crispy breadcrumb topping complemented by a delicious buttery sauce. Perfect as an appetizer or main course, serve it warm with lemon wedges and crusty bread for a satisfying meal.

  • Total Time: 33 minutes
  • Yield: 4 servings

Ingredients

For the Breadcrumbs

  • 1/3 cup fresh breadcrumbs (preferably sourdough)
  • 2 teaspoons lemon juice
  • 2 tablespoons parmesan cheese, grated
  • 3 tablespoons fresh parsley, minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced

For the Shrimp

  • 1.5 pounds large wild caught shrimp, thawed if frozen, deveined but tails left intact
  • Juice from half a lemon
  • Big pinch salt and pepper
  • 1/4 cup dry white wine
  • 3/4 cup chicken stock (such as Kettle and Fire)
  • 4 tablespoons butter, cubed

Instructions

  1. Prepare the Breadcrumb Mixture: In a small bowl, combine breadcrumbs, lemon juice, parmesan cheese, minced parsley, dried oregano, crushed red pepper flakes, and sea salt. Stir to mix thoroughly and set aside.
  2. Sauté the Breadcrumbs: Heat olive oil in a medium skillet over medium heat. Add minced garlic and sauté gently until fragrant, about 1 minute, taking care not to brown the garlic. Add the prepared breadcrumb mixture and toss well to coat in the garlic oil. Cook, stirring constantly, until some bits turn golden brown but not completely toasted, about 2 to 3 minutes. Turn off heat and set aside.
  3. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking.
  4. Arrange Shrimp: In an oven-safe baking dish, place the shrimp with tails pointing up or out for easy handling. Sprinkle evenly with lemon juice, salt, and pepper.
  5. Top with Breadcrumbs and Liquids: Spoon the breadcrumb mixture over the shrimp, covering them partially but not completely. Pour the dry white wine and chicken stock around the shrimp, being careful not to pour directly over the breadcrumbs to keep them crisp.
  6. Add Butter: Distribute the cubed butter evenly over and around the shrimp and breadcrumb topping for richness.
  7. Bake the Dish: Bake on the center oven rack for about 10 minutes until shrimp turn opaque and breadcrumbs are toasted.
  8. Optional Broil: If you prefer a more browned and crispy top, move the baking dish to the upper rack and broil for an additional 1 to 2 minutes, watching carefully to prevent burning.
  9. Serve: Serve warm immediately with lemon wedges and crusty bread to soak up the delicious buttery sauce.

Notes

  • Use fresh sourdough breadcrumbs for best texture and flavor.
  • Keep shrimp tails on for presentation and ease of eating.
  • Adjust crushed red pepper flakes to control spice level.
  • The dish can be broiled briefly at the end for extra crispiness.
  • Serve with crusty bread to catch the flavorful sauce.
  • Wild-caught shrimp are preferred for better taste and texture.
  • Oven-safe dish is essential for baking the shrimp and breadcrumb topping.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Appetizer, Main Course
  • Method: Baking
  • Cuisine: American, Italian

Find it online: https://recipesvibe.com/shrimp-oreganata-recipe/