Italian Shrimp Oreganata Recipe

why make this recipe

Italian Shrimp Oreganata is a delicious and simple dish that showcases the fresh flavor of shrimp. It combines garlic, herbs, and breadcrumbs for a crunchy topping that complements the tender shrimp perfectly. This recipe is great for special occasions or a weeknight dinner. It’s easy to prepare and can be on your table in under 30 minutes.

how to make Italian Shrimp Oreganata

Ingredients :

• 1.5 pounds (680g) colossal shrimp cleaned, shells removed, and deveined – size 12-15ct
• Salt and pepper to taste
• 3 tablespoons (45g) extra virgin olive oil
• 3/4 cup (180g) low sodium chicken stock
• 1 large lemon cut into wedges
• 6 tablespoons (84g) unsalted butter cubed
• 1/3 cup (33g) breadcrumbs
• 3 tablespoons (45g) extra virgin olive oil
• 1 tablespoon (15g) lemon juice
• 6 cloves garlic minced
• 2 tablespoons (16g) 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

Directions :

1. Preheat your oven to 425°F. Set one rack in the middle and another near the top.
2. Mince 2 tablespoons of parsley and 6 cloves of garlic. Grate 2 tablespoons of Parmigiano Reggiano.
3. Heat a large pan over medium-low heat. Sauté the minced garlic in 3 tablespoons of extra virgin olive oil until fragrant (about 2 minutes).
4. Add the breadcrumbs, lemon juice, parsley, oregano, red pepper flakes, kosher salt, and grated Parmigiano Reggiano. Mix well and set aside.
5. Pat dry the shrimp with paper towels and season with salt and pepper.
6. Arrange the shrimp in an oven-safe baking dish with tails pointing up.
7. Top the shrimp with the breadcrumb mixture. Pour the chicken stock around the shrimp.
8. Add the cubed cold butter on top of the shrimp and drizzle with extra virgin olive oil.
9. Bake for 10 minutes or until the shrimp are cooked through.
10. Move the baking dish to the top rack and broil for 1 to 2 minutes until browned. Watch closely to avoid burning.
11. Remove from the oven. Serve on plates with lemon wedges and a spoonful of the pan sauce. Enjoy with crusty bread to soak up the sauce.

how to serve Italian Shrimp Oreganata

Serve Italian Shrimp Oreganata hot, straight from the oven. Place lemon wedges on the side for added flavor. This dish pairs well with a fresh salad and crusty bread, perfect for dipping into the garlicky sauce.

how to store Italian Shrimp Oreganata

If you have leftovers, store them in an airtight container in the refrigerator. The shrimp can keep for up to 2 days. To reheat, place the shrimp in an oven-safe dish and warm in the oven until heated through. Avoid microwaving, as it may make the shrimp tough.

tips to make Italian Shrimp Oreganata

• Make sure to use fresh shrimp for the best flavor.
• Adjust the level of heat by adding more or less crushed red pepper flakes based on your preference.
• For a twist, try adding chopped tomatoes or spinach to the dish before baking for extra flavor and nutrients.

variation

You can customize this recipe by using other seafood such as scallops or fish fillets instead of shrimp. The cooking times may vary, so adjust accordingly. Adding more herbs or different types like thyme or basil can also change the flavor profile.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking to ensure even cooking.

2. What can I serve with Italian Shrimp Oreganata?
This dish goes well with a simple pasta, a side salad, or garlic bread.

3. Can I make this dish ahead of time?
It’s best to make this dish fresh, but you can prepare the breadcrumb mixture in advance and assemble everything just before baking for a quick meal.

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