Easy Shrimp Dinner
This simple shrimp dish packs a punch of garlicky and lemony flavor from the seasoned breadcrumbs. Easy enough for a week night, but also very impressive for company.
An Italian-American dish where seafood, in this case shrimp, is topped with a breadcrumb mixture and broiled or baked in a white wine butter sauce. The name Shrimp Oreganata is derived from the use of oregano – a common herb added to the breadcrumbs along with other seasonings like chili flakes, parsley, garlic, lemon and either pecorino or parmesan cheese
BE BRAVE and serve this dish with a crunchy salad, some crusty garlic bread, or a side of pasta drizzled with Lemon EVOO. You can also serve it as an appetizer. Easily customizable, feel free to edit the recipe to your taste – I often add different herbs, or use our Herb Butter Mix seasoning to flavor the breadcrumbs. No worries if a crowd is coming over because this recipe scales easily too.
By the way, these seasoned breadcrumbs are amazing to bread chicken, sprinkle over steamed or sautéed veggies and so much more – I often make a double batch and freeze them in an airtight zip lock bag ready to add an easy punch of flavor and crunchiness to fish and veggies.
So easy, so yummy!
Shrimp Oreganata
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
1½ lb. shrimp, 15-20 count size, deveined, cleaned, shells removed
3 tablespoons O&V Lemon EVOO *
¾ cup chicken stock or clam broth
¼ cup dry white wine like sauvignon blanc or pinot grigio
6 tablespoons unsalted butter, cold and cut into cubes
Salt and pepper to taste
Lemon wedges to serve
Seasoned Breadcrumbs
½ cup panko breadcrumbs
3 tablespoons O&V Unflavored EVOO or Lemon EVOO *
6-10 cloves garlic, minced
½ teaspoon O&V Italian Chili flakes *
1 tablespoon lemon juice
Zest from one lemon
3 tablespoons minced parsley
1 teaspoon dried oregano
2 tablespoons minced fresh oregano (or omit this and add an additional teaspoon of dried oregano)
½ teaspoon kosher salt
3 tablespoons grated Parmesan cheese
Preparation
Preheat the oven to 425 F. Arrange the oven racks to have one in the middle and one near the top of the oven.
Make the seasoned breadcrumbs by heating the Unflavored EVOO in a large saucepan over medium-low heat. Add the garlic and sauté 1-2 minutes till fragrant.
Add the panko breadcrumbs, chili flakes, herbs, lemon zest and juice and salt. Mix well and let the breadcrumbs cook for 1 minute.
Turn off the heat and add in the grated parmesan cheese. Stir well and put aside
Pat the shrimp dry and then season with salt and pepper. Arrange the shrimp with their tails pointing up in a large baking dish or in individual oven safe serving dishes.
Generously sprinkle the seasoned breadcrumbs over the shrimp. Combine the wine and stock/broth and drizzle around the shrimp. Sprinkle the cold cubed butter over the shrimp and drizzle everything with the 3 tablespoons of Lemon EVOO.
Bake the shrimp on the middle rack of the oven for 8-10 minutes till the shrimp are cooked through.
Remove and re-position shrimp on the top rack of the oven and set the oven to High Broil for 1-2 minutes more until the breadcrumbs are toasted and brown.
Remove and serve immediately with wedges of lemon, some crusty bread and a side salad.
Serves 4
Active time 20 minutes Total Time: 30 minutes
Notes
* The Lemon EVOO adds fabulous citrusy flavor. Feel free to substitute with Lime Oil or an Unflavored EVOO if you prefer. I often substitute all the fresh and dry herbs for 3 tablespoons of Herb Butter Mix seasoning when I don’t have any fresh herbs on hand.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Appetizer, Shrimp Oreganata, Herb Butter Mix, Lemon EVOO, Unflavored EVOO, Seafood, Mediterranean Diet,
