Shrimp Oreganata: A Classic Italian-American Delight

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Why You’ll Love This Recipe

  • Flavorful Combination: The marriage of garlic, oregano, and lemon provides a zesty and aromatic profile that complements the natural sweetness of the shrimp.
  • Texture Contrast: The crispy breadcrumb topping contrasts beautifully with the tender, juicy shrimp beneath.
  • Versatility: Serve it as an appetizer, main course, or over pasta; it’s adaptable to various dining preferences.
  • Quick and Easy: With straightforward preparation and a short cooking time, it’s perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Shrimp: Large, peeled, deveined, and butterflied.
  • Breadcrumbs: Plain or seasoned, depending on preference.
  • Garlic: Freshly minced for optimal flavor.
  • Oregano: Dried oregano is traditional, but fresh can be used for a more vibrant taste.
  • Parsley: Freshly chopped to add color and freshness.
  • Lemon: Both zest and juice are utilized for brightness.
  • White Wine: A dry variety like Pinot Grigio enhances the sauce’s depth.
  • Butter: Unsalted, cut into small cubes.
  • Olive Oil: Extra virgin for sautéing and drizzling.
  • Salt and Pepper: To season the shrimp and breadcrumb mixture.
  • Crushed Red Pepper: Optional, for a subtle heat.

Directions

  1. Preheat the Oven: Set your oven to 425°F (218°C) and position one rack in the middle and another near the top.

  2. Prepare the Breadcrumb Mixture:

    • In a pan over medium-low heat, sauté minced garlic in olive oil until fragrant (about 2 minutes).
    • Add breadcrumbs, lemon juice, chopped parsley, dried oregano, crushed red pepper, salt, and grated Parmigiano Reggiano. Mix well and set aside.

  3. Arrange the Shrimp:

    • Pat the shrimp dry and season with salt and pepper.
    • In an oven-safe baking dish, arrange the shrimp with tails pointing up.
    • Spoon the breadcrumb mixture evenly over each shrimp.

  4. Add Liquids:

    • Pour chicken stock and white wine around the shrimp in the baking dish.

  5. Add Butter and Bake:

    • Distribute small cubes of butter over the breadcrumb-topped shrimp.
    • Drizzle a bit of olive oil over the top.
    • Bake in the preheated oven for about 10 minutes, or until the shrimp are cooked through.

  6. Broil for Crispiness:

    • Move the baking dish to the top rack and broil for 1-2 minutes to achieve a golden-brown crust. Watch closely to prevent burning.

  7. Serve:

    • Remove from the oven and serve immediately with lemon wedges and crusty bread to soak up the delicious sauce.

Servings and Timing

  • Servings: This recipe serves 4 as a main course or 6-8 as an appetizer.
  • Preparation Time: Approximately 15 minutes.
  • Cooking Time: 12-15 minutes.
  • Total Time: Around 30 minutes.

Variations

  • Herb Variations: Substitute or add fresh herbs like basil or thyme for a different flavor profile.
  • Cheese Topping: Sprinkle grated Pecorino Romano instead of Parmesan for a sharper taste.
  • Spicy Kick: Increase the amount of crushed red pepper or add a dash of hot sauce to the breadcrumb mixture.
  • Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary restrictions.
  • Citrus Twist: Incorporate orange zest along with lemon for a unique citrus flavor.

Storage/Reheating

  • Storage: Place leftovers in an airtight container and refrigerate for up to 2 days.
  • Reheating: Warm in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it can make the breadcrumbs soggy and the shrimp rubbery.

FAQs

1. Can I use frozen shrimp?

Yes, just ensure they are fully thawed, peeled, and deveined before use.

2. What type of white wine is best?

A dry white wine like Pinot Grigio or Sauvignon Blanc works well.

3. Can I prepare this dish in advance?

You can assemble it ahead of time and refrigerate, but bake just before serving for optimal texture.

4. Is it necessary to butterfly the shrimp?

Butterflying allows more surface area for the breadcrumb topping and ensures even cooking.

5. Can I omit the wine?

Yes, substitute with additional chicken stock or a splash of lemon juice for acidity.

6. What side dishes pair well with Shrimp Oreganata?

Pasta, roasted vegetables, or a simple green salad are excellent choices.

7. How do I prevent the breadcrumbs from getting soggy?

Ensure the shrimp are patted dry, and don’t add too much liquid to the baking dish.

8. Can I use pre-cooked shrimp?

It’s not recommended, as the shrimp may become overcooked and rubbery.

10. How do I know when the shrimp are cooked?

They will turn pink and opaque; avoid overcooking to prevent toughness.

Conclusion

Shrimp Oreganata is a delightful dish that brings together the rich flavors of Italian-American cuisine. Its simplicity and versatility make it a must-try recipe, whether you’re hosting a dinner party or seeking a comforting weeknight meal. Serve it with your favorite sides, and enjoy the harmonious blend of textures and tastes that this classic dish offers.

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Shrimp Oreganata: A Classic Italian-American Delight

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: Serves 4 as a main course or 6-8 as an appetizer
  • Diet: Gluten Free
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Description

Shrimp Oreganata is a flavorful Italian-American dish featuring succulent shrimp topped with a crispy breadcrumb mixture of garlic, oregano, lemon, and white wine. Baked to perfection, this dish delivers a delicious contrast of textures and tastes. Ideal as an appetizer, main course, or over pasta, Shrimp Oreganata is quick and easy to prepare, making it a great choice for both weeknight dinners and special occasions.

Ingredients

  • Shrimp (large, peeled, deveined, and butterflied)
  • Breadcrumbs (plain or seasoned)
  • Garlic (minced)
  • Oregano (dried or fresh)
  • Parsley (freshly chopped)
  • Lemon (zest and juice)
  • White wine (Pinot Grigio or dry variety)
  • Butter (unsalted, cut into small cubes)
  • Olive oil (extra virgin)
  • Salt and pepper
  • Crushed red pepper (optional)

Instructions

  • Preheat the oven to 425°F (218°C), positioning one rack in the middle and another near the top.
  • Prepare the breadcrumb mixture by sautéing garlic in olive oil until fragrant, then adding breadcrumbs, lemon juice, parsley, oregano, crushed red pepper, salt, and grated Parmigiano Reggiano. Set aside.
  • Pat the shrimp dry, season with salt and pepper, and arrange them in an oven-safe baking dish with tails pointing up.
  • Spoon the breadcrumb mixture over the shrimp. Pour chicken stock and white wine around the shrimp.
  • Place cubes of butter on top of the shrimp, drizzle with olive oil, and bake for 10 minutes or until the shrimp are cooked through.
  • For a golden-brown crust, broil the dish for 1-2 minutes.
  • Serve with lemon wedges and crusty bread.

Notes

  • You can use gluten-free breadcrumbs for dietary restrictions.
  • Substitute Parmesan with Pecorino Romano for a sharper flavor.
  • For a citrus twist, add orange zest along with lemon.
  • The dish can be prepped ahead of time but bake just before serving for the best texture.

 

  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Main Course, Appetizer
  • Method: Baked
  • Cuisine: Italian-American

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