Shrimp Oreganata

So buttery, savory and rich in flavor, simple ingredients make this easy to assemble and have on the table in about 30 minutes.

Course Appetizer, Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 13

Total Time 33

Servings people

Calories 515kcal

Author Rachel Ballard

1.5 pounds large wild caught shrimp; thawed if frozen deveined but tails left intact
juice from half a lemon
big pinch salt and pepper
1/4 cup dry white wine
3/4 cup chicken stock we tested with Kettle and Fire chicken stock
4 tablespoons butter cubed

In a small bowl add the breadcrumbs, lemon juice, parmesan, parsley, oregano, red pepper flakes and salt. Stir to combine and set aside.
In a medium skillet, add the olive oil and heat on medium. Add the garlic and sautee gently until fragrant but not brown--about 1 minute. Add the breadcrumb mixture and toss to coat thoroughly. Cook, stirring constantly just until the breadcrumbs start to have a few bits of brown but aren’t totally golden--2 to 3 minutes then turn off the heat and set aside.
Preheat the oven to 425.
In an oven safe baking dish, arrange the shrimp with their tails sticking out or up. Sprinkle with lemon juice, salt and pepper.
Add the breadcrumb mixture on top of the shrimp. You don’t need to cover them all completely.
Pour the wine and stock in around the shrimp--not on top of the breadcrumbs.
Add the cubes of butter all over and around the dish.
Bake on the center rack until the shrimp are opaque and the breadcrumbs are more toasted--about 10 minutes. Optionally, you may move the dish to the top rack and broil 1-2 minutes more if you feel the dish needs more browning.
Serve warm with lemon wedges and crusty bread to catch the delicious sauce.