baked shrimp oreganata

Shrimp oreganata topped with garlicky breadcrumbs and baked in a white wine butter sauce.

Shrimp Oreganata

salt and pepper (to taste)

(45 grams) extra virgin olive oil

chicken stock

(60 grams) dry white wine

lemon

(84 grams) unsalted butter (cubed)

(33 grams) breadcrumbs

(15 grams) lemon juice

garlic (minced)

(16 grams) grated Parmigiano Reggiano

Italian parsley

oregano

hot red pepper flakes

salt

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 seasoned breadcrumbs

Preheat oven to 425°F.  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.  Enjoy!

For the shrimp

Made this tonight.  Sooo good.   Will make this again. I'm eating my way through your recipes..

Even better if you have access to fresh herbs.

Made this for dinner tonight. It is amazing!! Highly recommend ❤️❤️❤️!

This was the most amazing shrimp recipe I’ve ever made. I used giant shrimp… 7 to the pound. I used the cooking time in the recipe and it was perfect. I reduce the amount of butter in the sauce to 4 tablespoons, just because it looked like enough. The amount served two of us with 2 shrimp left over. I heated the leftovers in the oven instead of the microwave because I wanted the breadcrumbs to be crispy. Equally fantastic as the first feed.

This is awesome!!   I love everything you share!!  Looking forward to Spring and Summer ideas to prepare this year!!!  Brunch ideas would help.  Live on the lake and everyone loves to eat brunch and late dinner.    Once again , thank you for sharing your amazing recipes!

https://www.youtube.com/watch?v=utNsYxdpEdM

Today we're making shrimp oreganata.  This is an easy and delicious shrimp dish that's perfect for Christmas Eve or anytime you're in the mood for a simple seafood recipe with a ton of flavor.  I hope you enjoy this shrimp oreganata recipe!

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 SHRIMP OREGANATA PRINT RECIPE:
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INGREDIENTS WITH GRAM AMOUNTS

Ingredients
1.5 pounds (680 grams) colossal shrimp - cleaned, shells removed, and deveined - size U12-15
-salt and pepper to taste
-3 tablespoons (42 grams)  extra virgin olive oil
-¾ cup (160 grams) low sodium chicken stock
-¼ cup dry white wine
-1 large lemon cut into wedges
-6 tablespoons (85 grams) unsalted butter cubed

For the seasoned breadcrumbs
⅓ cup (50 grams) breadcrumbs
1 tablespoon (14 grams) lemon juice
6 cloves garlic - minced
2 tablespoons (11 grams)  Parmigiano Reggiano - grated
2-3 tablespoons flat-leaf Italian parsley - minced
2 teaspoons dried oregano
½ teaspoon crushed red pepper
½ teaspoon kosher salt

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