Description
Shrimp Oreganata is a classic Italian-American seafood dish featuring colossal shrimp baked with a fragrant and flavorful mixture of seasoned breadcrumbs, garlic, Parmigiano Reggiano, and fresh herbs. The shrimp are cooked in a savory combination of white wine, chicken stock, and butter, then broiled to perfection for a golden crust. Served with lemon wedges and crusty bread, this dish is perfect for a quick, elegant meal in just 30 minutes.
Ingredients
Shrimp
- 1.5 pounds (680g) colossal shrimp (cleaned, shells removed, and deveined – size 12-15ct)
- Salt and pepper (to taste)
- 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 Breadcrumb Topping
- 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
- 3 tablespoons (45g) extra virgin olive oil (for sautéing garlic)
Instructions
- Prepare the seasoned breadcrumbs: In a large pan over medium-low heat, sauté the minced garlic in 3 tablespoons of extra virgin olive oil for about 2 minutes until fragrant but not browned. Add the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, dried oregano, crushed red pepper flakes, kosher salt, and 3 tablespoons of olive oil to the pan. Mix well to combine, then turn off the heat and set the breadcrumb mixture aside.
- Preheat the oven: Set your oven to 425°F (218°C). Place one rack in the middle position and another rack near the top to prepare for baking and broiling stages.
- Season the shrimp: Pat the shrimp dry with paper towels and season them evenly with salt and black pepper to taste.
- Assemble the dish: Arrange the shrimp in a single layer in an oven-safe baking dish or large pan with the tails pointing upward. Evenly distribute the prepared breadcrumb mixture over the shrimp.
- Add liquids and butter: Carefully pour the dry white wine and low sodium chicken stock around the shrimp in the dish. Scatter the cubed unsalted butter on top of the shrimp and into the surrounding sauce. Drizzle an additional 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping for extra richness and browning.
- Bake the shrimp: Place the baking dish on the middle rack and bake for 10 minutes, or until the shrimp are fully cooked, turning opaque and firm.
- Broil for browning: After baking, move the dish to the top oven rack and broil for 1 to 2 minutes to brown the breadcrumbs until crisp and golden. Watch carefully to avoid burning.
- Serve: Remove the shrimp from the oven. Plate the shrimp with lemon wedges on the side. Spoon some of the buttery sauce over the shrimp and serve immediately with crusty bread to mop up the flavorful sauce. Enjoy your Shrimp Oreganata!
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- Do not overcook the shrimp during baking; they cook quickly and should be tender and juicy.
- The broiling step is crucial for achieving the signature crispy breadcrumb crust.
- Serve with crusty Italian bread or a simple green salad for a complete meal.
- The dish can be doubled easily for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Italian-American
