Description
A classic Italian-American seafood dish featuring colossal shrimp baked with a flavorful seasoned breadcrumb topping infused with garlic, herbs, lemon, and a buttery white wine sauce. Perfectly cooked in the oven to achieve a tender, juicy shrimp with a crispy, golden crust.
Ingredients
Scale
Shrimp
- 1.5 pounds (680g) colossal shrimp (cleaned, shells removed, and deveined – size 12-15ct)
- Salt and pepper (to taste)
- 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)
- 3 tablespoons (45g) extra virgin olive oil (divided)
Seasoned Breadcrumbs
- 1/3 cup (33g) breadcrumbs
- 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 3 tablespoons of extra virgin olive oil over medium-low heat for about 2 minutes 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). Position one rack in the middle and another near the top of the oven to prepare for baking and broiling.
- Season the shrimp: Pat the cleaned shrimp dry with paper towels. Season them evenly with salt and pepper to taste.
- Arrange the shrimp: Place the seasoned shrimp in an oven-safe baking dish or large pan, arranging them with tails pointing upwards. Evenly distribute the prepared breadcrumb mixture on top of the shrimp.
- Add liquids and butter: Pour the dry white wine and low sodium chicken stock around the shrimp in the baking dish. Scatter the cubed unsalted butter all over the shrimp and into the sauce. Drizzle an additional 1 to 3 tablespoons of extra virgin olive oil over the breadcrumb topping to enhance crispiness.
- Bake: Place the baking dish on the middle rack and bake for 10 minutes until the shrimp are opaque and cooked through.
- Broil: After baking, move the dish to the top rack and broil for 1-2 minutes until the breadcrumb topping is golden brown and crispy. Carefully watch to avoid burning.
- Serve: Remove the shrimp from the oven. Plate the shrimp with lemon wedges and spoon the buttery wine sauce over them. Serve immediately with crusty bread to soak up the delicious butter sauce. Enjoy your Shrimp Oreganata!
Notes
- Use fresh, high-quality colossal shrimp for the best texture and flavor.
- Make sure to pat the shrimp dry before seasoning to ensure even cooking and browning.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Serving with crusty bread is highly recommended to soak up the flavorful butter sauce.
- This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
