Shrimp Oreganata
This classic Italian-American dish is a favorite for its simple yet delicious combination of succulent shrimp, fragrant oregano, and crispy breadcrumbs. It's perfect for a quick and easy weeknight dinner, or it can be dressed up for a special occasion.
Ingredients
- 20 Shrimp peeled, deveined, and butterflied
- 6 Garlic Cloves minced
- 3 Tbsp. Butter unsalted
- 2 Tbsp. Oregano
- 2 Tbsp. Fresh Parsley chopped
- 1 cup Panko Breadcrumbs
- 1/4 cup White Wine dry like Sauvignon Blanc
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
- 1 Lemon cut into wedges
Instructions
- Preheat oven to 400°F. Set rack in middle position.
- Add a drizzle of olive oil to a frying pan and heat over medium-high heat.
- Add in 2 tablespoons of butter and let melt.
- Once the butter has melted, add in the garlic and sauté over medium heat for one minute.
- Add the panko breadcrumbs to the frying pan and mix together with the garlic.
- Add the parsley, oregano salt and pepper to the frying pan and mix until combined. Remove the pan from heat and set aside.
- Add a drizzle of olive oil and the white wine to the bottom of a baking dish. Arrange the shrimp in a single layer on the baking dish.
- Spoon the breadcrumb mixture over the shrimp, making sure to coat each shrimp evenly.
- Bake in the preheated oven for 10 minutes, or until the shrimp are pink and cooked through. Remove from the oven. Thinly slice the remaining 1 tablespoon of butter and place the slices over the shrimp.
- Place back in the oven and bake for 1-2 more minutes or until the breadcrumb topping is golden brown and the butter has melted.
- Remove the shrimp oreganata from the oven. Serve with a lemon wedge to squeeze over top.
- Enjoy with a side of toasted bread to soak up the buttery sauce or with a simple salad.
Video
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