Shrimp Oreganata
7 fishes Conquered.
Full Recipe Video:
Servings: 5-6
Ingredients:
1 lb. large shrimp, peeled, deveined, and butterflied (optional)(tails on also optional)
1 1/2 cup Italian bread crumbs
3–4 garlic cloves, finely minced
2 tbsp. chopped fresh parsley (reserve a dash for the sauce)
1 1/2 tsp. dried oregano
1/4 cup grated parmesan or pecorino romano
1/2 lemon, zested, then juiced
Salt & pepper to taste
Dash of crushed red pepper for spice (optional)
3-4 tbsp. olive oil
2 tbsp. butter, cubed
Extra lemon slices for serving
Sauce:
1 cup dry white wine
Juice of 1/2 lemon
Dash of fresh chopped parsley
Salt & pepper to taste
Preheat oven to 400.
To prepare shrimp:
We like the large, uncooked shrimp. You can either buy them peeled and deveined, or you can buy with the shell on and peel and devein them yourself. If you buy them peeled, just make sure you double check all our shrimp and devein further if necessary. We also opted to butterfly the shrimp and leave the tails on, but both of these steps are totally optional.
To prepare the breading mixture:
In a large mixing bowl, add bread crumbs, garlic, parsley, oregano, cheese, lemon zest, salt & pepper, and crushed red pepper.
For the olive oil - you want your mixture to have the texture of wet sand. You want it moist, but you don’t want it drenched. Add a little olive oil at a time and mix everything together. Keep adding oil until you get it to this consistency. Make sure everything is thoroughly mixed.
To prepare sauce:
Combine white wine, lemon juice, parsley, and salt and pepper in a small mixing bowl.
Coat a 9x13 baking dish with olive oil. Pat shrimp dry and arrange in a single layer in the dish. If you butterflied the shrimp, place them bottoms down/tails up in the dish. Salt & pepper shrimp to taste.
Top all shrimp with bread crumb mixture so they are each thoroughly coated. It’s OK if have extra breadcrumbs in between the shrimp as that will add to the sauce.
Carefully and gently poor the sauce in between the shrimp in the empty spaces of your baking dish. Don’t poor the sauce directly over your breaded shrimp, as this will wash all the breadcrumbs right off the shrimp!
Top your dish evenly with cubes of butter. Place in the oven on the middle rack. Bake 10-12 minutes until shrimp turn pink. Then turn on the broiler until the breadcrumb topping gets nice and crispy, about 1-2 minutes.
Remove from oven, squeeze a little lemon over the top. Serve and enjoy!
GoodCooking’s Picks:
Favorite Italian Bread Crumbs:
West Coast: Progresso Italian Bread Crumbs
East Coast: 4C Italian Bread Crumbs
