Description
Irresistible Shrimp Oreganata is an elegant and classic Italian-American seafood dish featuring colossal shrimp baked with a flavorful mixture of garlic, breadcrumbs, Parmesan cheese, fresh herbs, and a splash of wine and chicken stock. This recipe combines a crispy golden topping with tender, juicy shrimp, perfect for a sophisticated dinner that’s both simple and impressive.
Ingredients
Scale
Shrimp and Seasoning
- 1.5 pounds Colossal Shrimp (peeled and deveined, retaining tails)
- Salt (for seasoning, about 1/2 teaspoon kosher salt plus to taste)
- Pepper (for seasoning, to taste)
Breadcrumb Topping
- 6 cloves Garlic (minced)
- 6 tablespoons Extra Virgin Olive Oil (good quality, divided)
- 1/3 cup Plain Breadcrumbs (gluten-free if needed)
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Italian Flat-Leaf Parsley (finely chopped)
- 2 teaspoons Dried Oregano (or fresh)
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust to taste)
- 2 tablespoons Parmigiano Reggiano (grated)
- 1/2 teaspoon Kosher Salt
Liquids and Fats for Baking
- 3/4 cup Low-Sodium Chicken Stock (or vegetable broth for pescatarian)
- 1/4 cup Dry White Wine (like Sauvignon Blanc)
- 6 tablespoons Unsalted Butter (cubed)
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Position one rack in the middle and another rack near the top for broiling.
- Season the shrimp: Pat the colossal shrimp dry thoroughly using paper towels. Season them evenly with salt and pepper, then arrange them in a single layer in a baking dish with the tails facing upwards.
- Prepare the breadcrumb mixture: Heat 3 tablespoons of extra virgin olive oil in a skillet over medium-low heat. Add minced garlic and sauté gently for about 2 minutes until it is fragrant but not browned.
- Combine flavorful ingredients: To the skillet, add the breadcrumbs, fresh lemon juice, chopped parsley, oregano, crushed red pepper flakes, grated Parmigiano Reggiano, and salt. Stir everything together until the breadcrumbs are well coated and slightly moistened by the oil and lemon juice.
- Assemble the baking dish: Spoon the breadcrumb mixture evenly over the shrimp, ensuring each piece is covered. Pour the chicken stock and white wine evenly around the shrimp in the dish. Top with cubed butter and drizzle with the remaining 3 tablespoons of olive oil.
- Bake the shrimp: Place the baking dish in the preheated oven on the middle rack. Bake for approximately 10 minutes, or until the shrimp turn pink and are cooked through.
- Broil for finish: Switch the oven to broil mode and move the baking dish to the top rack. Broil for 1 to 2 minutes until the breadcrumb topping is golden brown and crisp. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve immediately. Garnish with lemon wedges and offer crusty bread to soak up the delicious sauce.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free if needed.
- The wine can be substituted with additional chicken or vegetable stock if you prefer not to use alcohol.
- Adjust crushed red pepper flakes to your heat preference; omit for a milder dish.
- Make sure the shrimp are not overcooked; they should be pink and opaque but still tender.
- Also, preserve the tails on the shrimp for a more elegant presentation and easier handling.
- This dish pairs beautifully with a crisp white wine and a side of sautéed vegetables or a fresh salad.
