Shrimp Oreganata Recipes

SHRIMP OREGANATA

Steps:

• Chop parsley, mince garlic, and preheat oven to 400f.
• In a large pan saute garlic in 4 Tbsp butter and 1 Tbsp olive oil over medium heat for 2 minutes or until golden. Add the breadcrumbs, parmigiano reggiano, parsley, oregano, crushed red pepper, salt, pepper, lemon juice, and white wine. Mix thoroughly and remove from heat.
• In an oven safe baking dish or cast iron pan arrange shrimp with tails pointing up. Place the bread crumbs on top of shrimp. Add the remaining breadcrumbs and 1/2 cup of water to the center of pan. Drizzle 3 Tbsp of olive oil all over the shrimp and bake for 10 minutes.
• After ten minutes, broil for 2 more minutes or until nice and brown. Remove shrimp from oven and plate with lemon wedges and a drizzle of extra virgin olive oil. Spoon sauce from middle of pan onto plates. If sauce is dry loosen it with a 1/4 cup of water. Enjoy!

SHEET PAN SHRIMP OREGANATA

Steps:

• Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
• Peel, devein, and butterfly the shrimp open, leaving the tails on.
• Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
• In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
• Add the shrimp to the sheet pan and arrange in a single layer cut side up.
• Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
• Bake until the shrimp are cooked through, about 8 to 10 minutes.
• Broil on high for 2 minutes until the breadcrumbs are golden brown.
• Serve with a squeeze of fresh lemon juice.

SHRIMP OREGANATA RECIPE

Steps:

• Preheat the oven to 450 degrees Rinse the shrimp under cold running water and transfer to a paper towel lined plate. Pat dry and set aside. In a mixing bowl combine the breadcrumbs, pecorino cheese, oregano, garlic, lemon zest, parsley and olive oil. Whisk with a fork until the mixture looks like wet sand. Taste for seasoning and season with salt and pepper as desired. Set aside. Drizzle enough extra virgin olive oil to coat the bottom of a roasting pan. Add the wine to the bottom of the pan as well. Add the shrimp and arrange in a single layer. Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil. Bake until the shrimp are cooked through, about 10 minutes. Broil on height for 2-3 minutes or until the breadcrumbs are golden brown. Serve with a squeeze of fresh lemon juice.

SHRIMP OREGANATA

Steps:

• 1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails).
• 2. Brown garlic in the olive oil.
• 3. Line the bottom of a baking sheet with breadcrumbs.
• 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs.
• 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible.
• 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs.
• 7. Repeat by layering more shrimp, more breadcrumbs, and more oil.
• 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350.
• 9. Bake until cheese is fully melted and amber in color.

SHRIMP OREGANATA

Steps:

• Place onions in a resealable plastic bag. Seal bag and crush onions with hands or a rolling pin. Add lemon juice oregano and garlic; toss to combine., Arrange shrimp in a greased baking dish. Spoon about 1 rounded teaspoon crumb mixture into each butterflied shrimp. Drizzle with butter. Bake, uncovered, at 400° for 12 minutes or until shrimp turn pink.

SHRIMP OREGANATA RECIPE

Steps:

• 1. Marinate shrimp for an hour or so in the following mix: Olive oil (a few tablespoons or so-depends on number and size of shrimp-use your judgment), parsley, lemon juice, minced garlic, red pepper flakes 2. Refrigerate shrimp till ready to bake. 3. For Bread crumb mix: Mix minced garlic, paprika, oregano, olive oil together with bread crumbs (I always use the Italian flavored variety, but you can use plain as well). If mix needs more moisture, add chicken broth. 4. Preheat oven to 375 degrees. Place shrimp in baking pan. Bake approximately 15 minutes. Turn over when one side is done. Top with bread crumb mixture and bake till done. Serve with lemon.

SHRIMP OREGONATA

Steps:

• Grease a baking dish large enough to hold the shrimp in a single layer.
• Mix the breadcrumbs with the seasonings. Sprinkle about half the breadcrumb mixture in the pan and arrange the shrimp on top.
• Spoon the sauce on top of the shrimp and then sprinkle on the remaining breadcrumbs.
• Drizzle with the olive oil.
• Bake at 350 degrees for about 20 minutes until the top begins to brown.

SHRIMP OREGANATA

Steps:

• Method: Prepare the bread crumbs: Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper. Crust the shrimp: Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce. Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce. Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.