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
