Description
Indulge in the delightful flavors of the Mediterranean with the Oven-Baked Shrimp Oreganata Delight. This scrumptious recipe transforms simple ingredients into a gastronomic spectacle featuring colossal shrimp topped with a crispy, herb-infused breadcrumb mixture, baked until golden and succulent. Ideal for both a swift weeknight meal and special occasions, this dish pairs excellently with a crisp white wine and good company.
Ingredients
- 1.5 pounds (680g) colossal shrimp (12-15ct), cleaned, shells removed, and deveined
- Salt and pepper to taste
- 3 tablespoons (45g) extra virgin olive oil, plus more for drizzling
- 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
- For the 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
Step-by-step Directions
1. Preparing the Seasoned Breadcrumbs
In a large pan, sauté minced garlic in olive oil over medium-low heat until fragrant (about 2 minutes). Stir in breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, red pepper flakes, and kosher salt. Mix well and remove from heat.
2. Preparing the Shrimp
Preheat your oven to 425°F with racks in the middle and top positions. Pat the shrimp dry and season with salt and pepper. Arrange in a baking dish with tails pointing up.
3. Assembling the Dish
Sprinkle the prepared breadcrumbs evenly over the shrimp. Pour wine and chicken stock around the shrimp, not over, to keep breadcrumbs crisp. Dot the surface with cubed butter and drizzle additional olive oil over the top.
4. Baking
Bake the shrimp on the middle rack for 10 minutes, or until they are opaque and cooked through. For a golden crispy top, broil on the top rack for an additional 1-2 minutes.
5. Serving
Remove from oven and serve immediately with lemon wedges. Spoon the buttery wine sauce over the shrimp and enjoy with crusty bread for an ultimate experience.
Servings & Preparation Time
Serves 4 to 6 people. Preparation time is approximately 15 minutes, with a cooking time of about 12 minutes.
Tips for Storage & Reheating
- Storage: Refrigerate leftovers in an airtight container for up to two days.
- Reheating: Gently reheat in the oven at 350°F until just warmed through, about 10 minutes, to preserve the shrimp’s texture.
Conclusion
Oven-Baked Shrimp Oreganata Delight is not just a meal but an authentic exploration into the heart of Mediterranean cooking. With its easy preparation and splendid flavors, this dish is guaranteed to impress your guests and satisfy your cravings for a gourmet meal at home. Perfect for any day of the week, it epitomizes both simplicity and elegance.
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Oven-Baked Shrimp Oreganata Delight
- Total Time: 27 minutes
- Yield: Serves 4 to 6 people 1x
Description
Indulge in the delightful flavors of the Mediterranean with the Oven-Baked Shrimp Oreganata Delight. This scrumptious recipe transforms simple ingredients into a gastronomic spectacle featuring colossal shrimp topped with a crispy, herb-infused breadcrumb mixture, baked until golden and succulent. Ideal for both a swift weeknight meal and special occasions, this dish pairs excellently with a crisp white wine and good company.
Ingredients
- 1.5 pounds (680g) colossal shrimp (12-15ct), cleaned, shells removed, and deveined
- Salt and pepper to taste
- 3 tablespoons (45g) extra virgin olive oil, plus more for drizzling
- 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
- For the 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
- Preparing the Seasoned Breadcrumbs In a large pan, sauté minced garlic in olive oil over medium-low heat until fragrant (about 2 minutes). Stir in breadcrumbs, lemon juice, Parmigiano Reggiano, parsley, oregano, red pepper flakes, and kosher salt. Mix well and remove from heat.
- Preparing the Shrimp Preheat your oven to 425°F with racks in the middle and top positions. Pat the shrimp dry and season with salt and pepper. Arrange in a baking dish with tails pointing up.
- Assembling the Dish Sprinkle the prepared breadcrumbs evenly over the shrimp. Pour wine and chicken stock around the shrimp, not over, to keep breadcrumbs crisp. Dot the surface with cubed butter and drizzle additional olive oil over the top.
- Baking Bake the shrimp on the middle rack for 10 minutes, or until they are opaque and cooked through. For a golden crispy top, broil on the top rack for an additional 1-2 minutes.
- Serving Remove from oven and serve immediately with lemon wedges. Spoon the buttery wine sauce over the shrimp and enjoy with crusty bread for an ultimate experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes