Shrimp Oreganata is a traditional Italian dish that is perfect when served as an appetizer or with pasta for a multi-course dinner. The dish is easy enough for a weekday, yet elegant enough for a special occasion. The name comes from one of its defining ingredients, oregano, which lends flavor and color to this simple and delicious recipe.
1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese
Serves 6 (2 shrimp per person) as an appetizer
Preheat the oven to 425 degrees. In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes. Add the shrimp, tossing to coat. Let stand for 10 minutes.
Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the remaining 2 minced garlic cloves. Cook and stir for 1 minute. Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano. Set aside.
Drain and discard the marinade from the shrimp. Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof. Evenly divide the breadcrumb mixture onto each butterflied shrimp. Dot each shrimp with the diced butter. Place into the hot oven, cooking for about 5-6 minutes. Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly. Serve hot or at room temperature.
*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp, stopping at the tail without cutting through. Lightly press the 2 sides to open like a butterfly.
Featured Market Ingredients
Carfagna’s Olive Oil
Large Frozen or Fresh Shrimp-12 per pound
White Wine
Parmesan Cheese
Breadcrumbs
Fresh Parsley