Shrimp Oregonata Recipes

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SHRIMP OREGANATA



Shrimp Oreganata image

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

1 pound colossal shrimp
1.5 cups Italian seasoned breadcrumbs
4 Tbsp unsalted butter
4 Tbsp olive oil
3 Tbsp extra virgin olive oil
1/4 cup dry white wine
2 Tbsp lemon juice
8 cloves garlic
2 Tbsp parmigiano reggiano
2 Tbsp parsley
1 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp kosher salt
1/4 tsp black pepper

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



Sheet Pan Shrimp Oreganata image

Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Provided by Gina

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 13

Reynolds Wrap® Non-Stick Foil
2 pounds extra jumbo or collosal shrimp (8 - 12 per pound (about 20))
2 tablespoons dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons whole wheat bread crumbs
2 tablespoons fresh minced parsley
1 1/2 tablespoons grated Pecorino Romano cheese
2 cloves garlic (minced)
1/2 teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoon extra virgin olive oil
fresh lemon wedges (for serving)

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



Shrimp Oreganata image

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

2 lb shrimp (peeled, deveined)
salt (to taste)
pepper (to taste)
⅛ tsp crushed red pepper (or more if you'd like, optional)
¼ cup white wine (dry, optional)
2 cup breadcrumb
½ cup olive oil
2 cloves garlic (finely chopped)
2 tbsp parsley (chopped)
1 tsp oregano (dried)
1 tsp paprika
½ cup Parmesan cheese (grated, optional)
2 cups chicken broth (not low sodium)
2 lemon (wedged)

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 image

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

plain bread crumbs
grated pecorino Romano cheese
dried oregano
cloves garlic, minced
zest of half a lemon
fresh parsley, minced
salt and black pepper, as desired
Botticelli extra virgin olive oil, plus more for drizzling
jumbo shrimp, peeled and deveined with tail on
dry white wine
fresh lemon wedges to squeeze on top of shrimp at the end

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



Shrimp Oreganata image

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

1 lb shrimp or 1 lb scallops, depending on preference
4 garlic cloves
1/4 cup olive oil (plus more for taste)
16 ounces fresh mozzarella balls
4 cups Italian style breadcrumbs

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



Shrimp Oregonata image

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

2 lbs extra large shrimp, peeled and deveined
2 cups breadcrumbs
2 tablespoons parsley
1 tablespoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 tablespoon crushed red pepper flakes
2 tablespoons olive oil

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



Shrimp Oreganata image

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

2 cups (4 ounces) French's® Original French Fried Onions
4 teaspoons lemon juice
3/4 teaspoon dried oregano
3 garlic cloves, minced
1-1/2 pounds uncooked jumbo shrimp, peeled and butterflied
2 tablespoons butter, melted

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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