Description
Shrimp Oreganata is a classic Italian-American seafood dish featuring colossal shrimp topped with a savory mixture of garlic, breadcrumbs, herbs, and Parmesan cheese, baked to perfection and broiled for a golden crust. Served with a buttery white wine and lemon sauce, this dish is perfect for a flavorful yet elegant meal.
Ingredients
Scale
For the Seasoned Breadcrumbs
- 6 cloves garlic (minced)
- 3 tablespoons (45g) extra virgin olive oil
- 1/3 cup (33g) breadcrumbs
- 1 tablespoon (15g) lemon juice
- 2 tablespoons (16g) grated Parmigiano Reggiano
- 2 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon kosher salt
For the Shrimp
- 1.5 pounds (680g) colossal shrimp (cleaned, shells removed, and deveined – size 12-15ct)
- Salt and pepper (to taste)
- 3 tablespoons (45g) extra virgin olive oil
- 3/4 cup (180g) low sodium chicken stock
- 1/4 cup (60g) dry white wine
- 1 large lemon (cut into wedges)
- 6 tablespoons (84g) unsalted butter (cubed)
Instructions
- Prepare the seasoned breadcrumbs: In a large pan, sauté the minced garlic in 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes until fragrant. Add the breadcrumbs, lemon juice, grated Parmigiano Reggiano, minced parsley, dried oregano, crushed red pepper flakes, and kosher salt. Mix well, then turn off the heat and set aside.
- Preheat the oven: Set your oven to 425°F (220°C). Position one oven rack in the middle and another near the top to allow for broiling later.
- Season the shrimp: Pat the shrimp dry with paper towels to remove any excess moisture. Season generously with salt and pepper to your taste.
- Arrange shrimp in baking dish: Place the shrimp in an oven-safe baking dish or large pan, arranging them with tails pointing upward. Evenly distribute the prepared breadcrumb mixture on top of the shrimp.
- Add liquids and butter: Pour the white wine and chicken stock gently around the shrimp, not directly on the breadcrumbs. Scatter the cubed unsalted butter over the shrimp and in the sauce. Drizzle an additional 1 to 3 tablespoons of extra virgin olive oil over the breadcrumbs for extra richness.
- Bake the shrimp: Place the dish on the middle oven rack and bake for 10 minutes, or until the shrimp are opaque and cooked through.
- Broil for a golden crust: After baking, move the dish to the top oven rack and broil for 1 to 2 minutes until the breadcrumbs are nicely browned.
- Serve: Remove the shrimp from the oven and transfer to plates. Serve with lemon wedges and spoon the buttery sauce onto the plates. Complement with crusty bread to soak up the delicious sauce. Enjoy your Shrimp Oreganata!
Notes
- Ensure the shrimp are thoroughly patted dry to help the seasoned breadcrumbs stick and crisp properly.
- You can substitute parsley with fresh basil for a different herbal note.
- Adjust the amount of crushed red pepper flakes to control the dish’s spiciness.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken stock or a splash of lemon juice.
- Serve immediately to enjoy the crisp topping and juicy shrimp at their best.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Italian-American
Keywords: Shrimp Oreganata, baked shrimp, Italian seafood recipe, breadcrumb shrimp, garlic shrimp, easy shrimp recipe
