Description
Shrimp Oreganata is a classic Italian-American dish featuring fresh shrimp baked in a crispy, herbaceous breadcrumb topping and a rich white wine sauce. Originating from Southern Italian cuisine, this recipe brings elegance and bold flavors to the table, making it perfect for family dinners, holidays, or special occasions.
Ingredients
Units
Scale
- For the Shrimp:
- 1 lb fresh shrimp, deveined and cleaned
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Breadcrumb Topping:
- 1 cup seasoned breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Zest of 1 lemon
- For the Sauce:
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken stock
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Shrimp:
- Preheat the oven to 400°F (200°C).
- Toss shrimp with olive oil, lemon juice, salt, and pepper. Arrange them in a single layer in a baking dish with the tails facing up for presentation.
- Make the Breadcrumb Topping:
- In a bowl, combine breadcrumbs, garlic, parsley, oregano, red pepper flakes, Parmesan cheese, olive oil, and lemon zest. Mix until well combined.
- Top the Shrimp:
- Evenly spoon the breadcrumb mixture over the shrimp, ensuring each one is coated.
- Prepare the Sauce:
- In a small saucepan over medium heat, combine white wine, chicken stock, butter, and lemon juice. Simmer for 2–3 minutes and pour the sauce around the shrimp in the baking dish.
- Bake and Broil:
- Bake for 12–15 minutes, or until the shrimp turn pink and opaque. Turn on the broiler for the last 1–2 minutes to crisp the breadcrumb topping.
- Serve:
- Garnish with fresh parsley and lemon wedges. Serve with crusty bread, pasta, or a light salad.