Description
A flavorful Shrimp Oreganata recipe featuring colossal shrimp baked with a zesty seasoned breadcrumb topping, butter, white wine, and chicken stock, finished under the broiler for a crispy golden crust. Served with lemon wedges and ideal for a delicious, elegant seafood meal.
Ingredients
Units
Scale
Shrimp
- 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
- 1/4 cup (60g) dry white wine
- 1 large lemon, cut into wedges
- 6 tablespoons (84g) unsalted butter, cubed
Seasoned Breadcrumbs
- 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
Instructions
- Prepare the seasoned breadcrumbs: In a large pan, sauté the minced garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant. Add the breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, crushed red pepper flakes, and kosher salt. Mix well to combine, then turn off the heat and set aside.
- Preheat the oven: Set your oven to 425°F (220°C). Arrange a rack in the middle of the oven and another near the top for broiling later.
- Season the shrimp: Pat the shrimp dry thoroughly with paper towels. Season them generously with salt and pepper to taste.
- Assemble for baking: In an oven-safe baking dish or a large pan, arrange the shrimp with tails pointing upwards in a single layer. Evenly distribute the prepared seasoned breadcrumbs over the shrimp. Pour the white wine and low sodium chicken stock around the shrimp without pouring over the breadcrumbs. Scatter the cubed unsalted butter evenly on top of the shrimp and into the sauce. Drizzle 1 to 3 tablespoons of extra virgin olive oil over the breadcrumbs to moisten and flavor.
- Bake the shrimp: Place the baking dish on the middle oven rack and bake for 10 minutes, or until the shrimp are cooked through and opaque.
- Broil for finishing: After baking, move the baking dish to the top rack and broil the shrimp for 1 to 2 minutes or until the breadcrumb topping is nicely browned and crispy. Monitor carefully to prevent burning.
- Serve: Remove the shrimp dish from the oven. Plate the shrimp and spoon some of the buttery broth onto each serving. Garnish with lemon wedges. Serve immediately with crusty bread to enjoy the flavorful butter sauce.
Notes
- Ensure shrimp are very dry before seasoning to allow breadcrumbs to stick better and to avoid sogginess.
- Use low sodium chicken stock to control saltiness in the dish.
- Broiling at the end adds a nice crunchy texture to the breadcrumb topping but watch closely as it can burn quickly.
- Crusty bread is recommended to soak up the delicious buttery sauce for a fuller experience.
- Adjust crushed red pepper flakes to taste for desired spice level.
