Shrimp Oreganata

Shrimp Oreganata

from sipandfeast.com
30 min
4 servings

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

Ingredients

  • 1.5 pound colossal shrimp (cleaned, shells removed, and deveined - size U12-15)
  • salt and pepper (to taste)
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup low sodium chicken stock
  • 1/4 cup dry white wine
  • 1 large lemon (cut into wedges)
  • 6 tablespoons unsalted butter (cubed)
  • 1/3 cup breadcrumbs
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 6 cloves garlic (minced)
  • 2 tablespoons Parmigiano Reggiano (grated)
  • 2 tablespoons flat-leaf Italian parsley (minced)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt

Directions

  1. 1

    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.

  2. 2

    Preheat oven to 425f. Set a rack in the middle and the other rack near the top of the oven.

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