Shrimp Oreganata is an Italian-American dish consisting of shrimp topped with moistened breadcrumbs, white wine, lemon juice, parsley, and butter. This classic dish is wonderful to serve with pasta or crusty bread to mop up the sauce.
Serves 4
INGREDIENTS
1.5 pound colossal shrimp cleaned, shells removed, and deveined – size U12-15
salt and pepper to taste
3 tablespoons extra virgin olive oil
¾ cup low sodium chicken stock
¼ cup dry white wine
1 large lemon cut into wedges
6 tablespoons unsalted butter cubed
For the seasoned breadcrumbs
⅓ cup breadcrumbs
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
6 cloves garlic minced
2 tablespoons Parmigiano Reggiano grated
2 tablespoons flat-leaf Italian parsley minced
2 teaspoons dried oregano
½ teaspoon crushed red pepper
½ 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 425f. 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.
