Description
Shrimp Oreganata is a classic Italian-American seafood dish featuring colossal shrimp baked with a flavorful seasoned breadcrumb topping infused with garlic, Parmesan, oregano, and a hint of spicy red pepper flakes. This recipe balances juicy, succulent shrimp with a crisp, buttery crust and a bright lemon finish, making it perfect for a special dinner or elegant appetizer.
Ingredients
Units
Scale
Shrimp
- 1.5 pounds (680g) colossal shrimp, cleaned, shells removed, and deveined (size 12-15ct)
- Salt and pepper to taste
- 3 tablespoons (45g) extra virgin olive oil
- 3/4 cup (180g) low sodium chicken stock
- 1/4 cup (60g) dry white wine
- 1 large lemon, cut into wedges
- 6 tablespoons (84g) unsalted butter, cubed
Seasoned Breadcrumbs
- 1/3 cup (33g) breadcrumbs
- 3 tablespoons (45g) extra virgin olive oil
- 1 tablespoon (15g) lemon juice
- 6 cloves garlic, minced
- 2 tablespoons (16g) grated Parmigiano Reggiano
- 2 tablespoons minced flat-leaf Italian parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Seasoned Breadcrumbs: In a large pan, sauté the minced garlic in 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes until fragrant but not browned. Add the breadcrumbs, lemon juice, grated Parmigiano Reggiano, minced parsley, dried oregano, crushed red pepper flakes, and kosher salt. Mix thoroughly to combine all ingredients. Turn off the heat and set the breadcrumb mixture aside.
- Preheat Oven and Prepare Shrimp: Preheat your oven to 425°F (220°C). Place one oven rack in the middle position and another near the top. Pat the shrimp dry very well using paper towels. Season them evenly with salt and pepper to taste.
- Assemble Dish: Arrange the shrimp in a single layer in an oven-safe baking dish or large pan, positioning their tails pointing upwards for presentation. Evenly distribute the prepared seasoned breadcrumbs over the shrimp, covering them with the flavorful crust.
- Add Liquids and Butter: Pour the dry white wine and low sodium chicken stock around the shrimp in the baking dish, ensuring not to wash away the breadcrumbs. Dot the cubed unsalted butter all over the shrimp and into the surrounding broth. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping to promote browning and crisp texture.
- Bake the Shrimp: Place the baking dish on the middle oven rack and bake for 10 minutes. This will cook the shrimp through and start to meld the flavors.
- Broil for Crispiness: After baking, move the dish to the upper rack and broil for 1 to 2 minutes until the breadcrumb topping is golden brown and crisp. Watch closely to prevent burning.
- Serve: Carefully remove the dish from the oven. Plate the shrimp and spoon the buttery, flavorful sauce over them. Serve with lemon wedges on the side. Pair with crusty bread to soak up the delicious butter sauce. Enjoy your Shrimp Oreganata!
Notes
- Use fresh or thawed colossal shrimp to ensure the best texture and flavor.
- Be careful when broiling; the dish can burn quickly under high heat.
- For a stronger lemon flavor, you can add some lemon zest to the breadcrumb mixture.
- This dish pairs wonderfully with a light salad or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but are best enjoyed fresh.
Nutrition
- Serving Size: 1/4 of recipe (approximately 170g shrimp portion with topping and sauce)
- Calories: 350 kcal
- Sugar: 1.5 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 170 mg
