SHRIMP OREGANATA
Baked shrimp oreganata with a delicious topping of wine, lemon, and garlic seasoned breadcrumbs.
Provided by James
Categories Main Course
Time 30m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 589 kcal, Carbohydrate 31 g, Protein 32.4 g, Fat 37.6 g, Sodium 780 mg, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 5 shrimp, Calories 333 kcal, Carbohydrate 6 g, Protein 47.5 g, Fat 11.5 g, SaturatedFat 2 g, Cholesterol 346 mg, Sodium 442 mg, Fiber 0.5 g, Sugar 0.5 g
SHRIMP OREGANATA
How delicious does this look??? Shrimp Oreganata is such a tasty dish and so easy to make. If you're a shrimp lover, you'll not only love the flavor of this dish, you'll love it's simplicity too!
Provided by Tom DeVincenzo
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Butterfly shrimp then add to large bowl. Season with salt, pepper(s), and white wine (if using). Toss to coat and set aside.
- While the shrimp marinates, combine bread crumbs, oil, garlic, parsley, oregano, paprika, and Parmesan (if using) in a medium bowl. Mix together well, mixture should be moist to the touch. Add more oil if need be.
- Place shrimp, cut side facing up, on a large baking sheet. Spoon a portion of the breadcrumb mixture on top of each shrimp.
- Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture. Place in oven and bake for about 10-12 minutes or until shrimp are opaque and cooked through.
- Transfer shrimp to serving plates and spoon the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedges.
Nutrition Facts : Calories 511 kcal, Carbohydrate 31 g, Protein 40 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 387 mg, Sodium 1862 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SHRIMP OREGANATA RECIPE
Shrimp Oreganata Recipe, a delicate dish for all lovers of fish to be made at all special occasions.
Provided by rossella rago
Yield 2 Person(s)
Number Of Ingredients 11
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
This is my fathers famous "shrimp oreganata" which he serves every holiday. It is his take on the classic "clams oreganata" and is easy to whip up, and sure to please.
Provided by Jolie at Food.com
Categories High Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 971.7, Fat 45.8, SaturatedFat 18.2, Cholesterol 232.6, Sodium 2145.4, Carbohydrate 82.2, Fiber 4.9, Sugar 7.9, Protein 55.2
SHRIMP OREGONATA
Make and share this Shrimp Oregonata recipe from Food.com.
Provided by Please Delete
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 564, Fat 15.1, SaturatedFat 2.5, Cholesterol 345.6, Sodium 1324.9, Carbohydrate 48.8, Fiber 3.1, Sugar 9.2, Protein 54.8
SHRIMP OREGANATA
Use crumb mixture as a crunchy topping on tilapia or flounder fillets. To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through.
Provided by Taste of Home
Time 22m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
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From wagonpilot.com
Cuisine American, Mediterranean, SeafoodCategory DinnerServings 4Estimated Reading Time 2 mins
- Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add chopped escarole and season with salt and black pepper, to taste, then sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.
- Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. Remove from heat, stir in lime juice, and divide between four plates.
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Cuisine ItalianTotal Time 17 minsCategory DinnersCalories 250 per serving
- Preheat oven to 400F. In a medium mixing bowl, whisk together white wine, salt, and red pepper flakes until the salt is dissolved. Toss shrimp in the wine mixture and place along the edges of a baking dish. Pour any remaining wine mixture from the mixing bowl into the center of the baking dish.
- In a separate medium mixing bowl, whisk together the breadcrumbs, parsley, Pecorino Romano, garlic, dried oregano, and lemon zest. Pour the breadcrumb mixture over the shrimp, with any excess in the center of the baking dish.
- Bake for approximately 10 minutes, until the shrimp turns pink. Broil on high for an additional 2 minutes to crisp the breadcrumbs. Serve with lemon wedges over rice or pasta. Enjoy!
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