An Italian-American meal called shrimp oreganata is made of shrimp topped with butter, parsley, lemon juice, white wine, and moistened breadcrumbs. At my home, this shrimp oreganata recipe works well any night of the week, but it tastes especially fantastic on Christmas Eve! Serve it with spaghetti or crusty bread to soak up the sauce!
Cooking shrimp oreganata takes about 20 minutes, making it a simple weekday dish. Simply combine the red pepper, salt, and white wine with the butterflied shrimp, then arrange them on a sheet pan covered with the breadcrumb mixture.
To get the breadcrumbs beautiful and brown, bake on a sheet pan coated with foil for about eight minutes, then broil for an additional two minutes. This meal would be a wonderful addition to your holiday table if you cook seafood!
P/s: Another dish from shrimp that you may like: Shrimp Chow Mei Fun
Shrimp Oreganata Recipe
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Inactive Time: 5 minutes (for marinating, if desired)
- Total Time: 40 minutes
For 4 Servings
Author: Chris
Total time: 20 minutes
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.
- For the seasoned breadcrumbs
- 1/3 cup breadcrumbs.
- 3 tablespoons extra virgin olive oil.
- 1 tablespoon lemon juice.
- 6 cloves garlic minced.
- 2 tablespoons 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.
Steps
For the seasoned breadcrumbs
- Garlic should be sauteed in extra virgin olive oil in a big skillet over medium-low heat for 2 minutes, or until aromatic. Mix well after adding all of the remaining breadcrumb ingredients. Once the heat is off, put it aside.
For the shrimp
- Adjust the oven to 425°F. Place one rack in the center of the oven and the other at the top.
- After thoroughly patting the shrimp dry, season with salt and pepper to taste.
- Arrange the shrimp, tails pointing upwards, in a big pan or baking dish that is suitable for the oven. Sprinkle some bread crumbs over the prawns.
- Pour the chicken stock and wine over the prawns. Coat the shrimp with the diced butter and toss it into the sauce. Over the breadcrumbs, spread one to three tablespoons of extra virgin olive oil.
- Bake the shrimp for 10 minutes, or until they are well cooked.
- After 10 minutes, transfer the baking dish to the upper rack and broil for an additional one to 2 minutes, or until well browned.
- After taking the shrimp out of the oven, serve it with lemon wedges. Transfer the sauce onto plates and accompany it with crispy bread to absorb the entire amount of butter sauce. Have fun!
Notes
- The breadcrumbs: It's important to use just the right amount of breadcrumbs in this recipe since using too much might cause the sauce to dry up or become overly thick. Before serving, if that occurs, add little water to loosen it up.
- Broiling: While broiling at the very end is not required, it is recommended since it will give the breadcrumbs a deliciously toasted top. Keep a close eye on things when broiling to avoid burning.
- Wine: When cooking, I often choose a dry white wine like pinot grigio or sauvignon blanc. You can skip the wine if you're not able to have any.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 160 mg
#ShrimpOreganataRecipe #shrimprecipe #Shrimp #Talesofakitchen
For more information and to discover new recipes, visit Tales Of A Kitchen. My home offers a wealth of culinary inspiration, featuring a variety of recipes that cater to different tastes and dietary preferences.
C.
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Easy Shrimp Oreganata Recipe in 20 Minutes
- Prep Time: 15 minutes
- Inactive Time: 5 minutes (for marinating, if desired)
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Category: Main Dishes
Description
Find the ideal Shrimp Oreganata recipe at Tales Of A Kitchen. A tasty combination of breadcrumbs, garlic, and herbs for a light and delectable fish meal.
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.
- For the seasoned breadcrumbs
- 1/3 cup breadcrumbs.
- 3 tablespoons extra virgin olive oil.
- 1 tablespoon lemon juice.
- 6 cloves garlic minced.
- 2 tablespoons 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
For the seasoned breadcrumbs
- Garlic should be sauteed in extra virgin olive oil in a big skillet over medium-low heat for 2 minutes, or until aromatic. Mix well after adding all of the remaining breadcrumb ingredients. Once the heat is off, put it aside.
For the shrimp
- Adjust the oven to 425°F. Place one rack in the center of the oven and the other at the top.
- After thoroughly patting the shrimp dry, season with salt and pepper to taste.
- Arrange the shrimp, tails pointing upwards, in a big pan or baking dish that is suitable for the oven. Sprinkle some bread crumbs over the prawns.
- Pour the chicken stock and wine over the prawns. Coat the shrimp with the diced butter and toss it into the sauce. Over the breadcrumbs, spread one to three tablespoons of extra virgin olive oil.
- Bake the shrimp for 10 minutes, or until they are well cooked.
- After 10 minutes, transfer the baking dish to the upper rack and broil for an additional one to 2 minutes, or until well browned.
- After taking the shrimp out of the oven, serve it with lemon wedges. Transfer the sauce onto plates and accompany it with crispy bread to absorb the entire amount of butter sauce. Have fun!
Notes
- The breadcrumbs: It's important to use just the right amount of breadcrumbs in this recipe since using too much might cause the sauce to dry up or become overly thick. Before serving, if that occurs, add little water to loosen it up.
- Broiling: While broiling at the very end is not required, it is recommended since it will give the breadcrumbs a deliciously toasted top. Keep a close eye on things when broiling to avoid burning.
- Wine: When cooking, I often choose a dry white wine like pinot grigio or sauvignon blanc. You can skip the wine if you're not able to have any.
Nutrition
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg