Shrimp Oreganata
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
609 kcal
-
Course
Main Course
-
Cuisine
Italian
Shrimp Oreganata
Description
Shrimp Oreganata highlights colossal shrimp seasoned and baked with a topping of garlic-infused breadcrumbs mixed with Parmigiano Reggiano, parsley, oregano, and crushed red pepper flakes. The shrimp are arranged tail-up in a baking dish with a combination of white wine and chicken stock poured around them, and dotted with butter cubes. Baking first cooks the shrimp in the flavorful sauce, and broiling finishes the breadcrumb crust with a golden brown color. The result is a dish combining tender shrimp and a textured, aromatic topping.
The garlic and cheese in the breadcrumbs provide savory depth while the herbs lend an aromatic contrast. The finishing lemon wedges add fresh acidity to balance the richness of butter and olive oil. This recipe works well for a seafood dinner centerpiece or a special occasion meal.
Adjustments in shrimp size affect the cooking time, and the sauce can be loosened with additional liquid if it thickens too much. Leftover cooked shrimp can be refrigerated for a few days and reheated, though the dish is best served fresh.
Ingredients
- 1.5 pounds (680g) Shrimp cleaned, shells removed, and deveined - size 12-15ct, colossal
- salt to taste
- black pepper to taste
- 3 tablespoons (45g) extra virgin olive oil
- 3/4 cup (180g) chicken stock low sodium
- 1/4 cup (60g) white wine dry
- 1 large lemon cut into wedges
- 6 tablespoons (84g) butter cubed, unsalted
For the seasoned breadcrumbs
- 1/3 cup (33g) breadcrumbs
- 3 tablespoons (45g) extra virgin olive oil
- 1 tablespoon (15g) lemon juice
- 6 cloves garlic minced
- 2 tablespoons (16g) Parmigiano Reggiano cheese grated
- 2 tablespoons Italian flat-leaf parsley minced
- 2 teaspoons oregano dried
- 1/2 teaspoon red pepper flakes crushed, hot
- 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 425°F. 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!
Notes
- You can easily double or triple the recipe to serve more people.
- If the sauce thickens excessively before serving, stir in a small amount of water or chicken stock to loosen it.
- Cooking times vary slightly with shrimp size; smaller shrimp may cook a few minutes faster.
- Leftovers keep well in the refrigerator for up to three days and can be reheated in the microwave.
- Serving immediately after cooking is preferred for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 17.7g | 6% |
| Protein | 42.9g | 86% |
| Fat | 39.5g | 61% |
| Saturated Fat | 15.1g | 76% |
| Cholesterol | 407mg | 136% |
| Sodium | 1036mg | 43% |
| Potassium | 348mg | 7% |
| Fiber | 0.9g | 4% |
| Sugar | 1.4g | 3% |
| Calcium | 229mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
