Baked Shrimp Oreganata
This easy to make baked shrimp oreganata is made with shrimp, white wine, lemon juice and herbs baked with seasoned breadcrumbs until golden brown.
Ingredients
- 1 lb Large shrimp, cleaned, peeled and deviened
- ¼ c White Wine
- 1 large Lemon (zest and juice)
- 3 cloves Garlic, minced
- ¾ c Seasoned breadcrumbs
- 3 tbs Butter (cut into small pieces)
- ¼ c Olive oil (divided)
- 3 tbs Fresh parsely, chopped
- Salt and pepper to taste
- 2 tbs Oregano
- 2 tbs Garlic powder
Instructions
- First, using a sharp knife, butterfly the shrimp by carefully running a sharp knife along the tail but not cutting completely through it.
- Now add the shrimp to a large ziplock bag or bowl. Add the olive oil, white wine, minced garlic, salt, pepper, lemon zest, garlic powder and freshly chopped parsley.
- Next, mix everything together until it’s evenly combined and place the shrimp in the fridge for a couple of hours or until you’re ready to cook them.
- Now, place the shrimp into an oven safe baking dish and top them with lemon juice.
- Next make the breadcrumb topping by mixing the breadcrumbs and oregano in a medium sized bowl. Then stir in the olive oil into breadcrumbs until they are the texture of wet sand and sprinkle the breadcrumbs evenly on top of the shrimp.
- Next add a few pieces of butter spread out on top of the breadcrumbs. Then bake the shrimp at 375 degrees for about 20 minutes or until the shrimp are cooked all the way through and the breadcrumbs and toasted.
- Finally, let them cool slightly, serve warm and enjoy.