rustic shrimp oreganata
Prawn
Rustic Shrimp Oreganata
If your oven doesn’t have a broiler, you can take the skillet out of the oven and put it on a burner on the stove. Crank the heat up to high and cut it as soon as the shrimp are cooked through, flipping once. The bread crumbs won’t get that lovely browning, but the overall flavor will be just as complex.
Ingredients
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley, divided
- 4 garlic cloves, minced, divided
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest, divided
- 1 teaspoon dried oregano, divided
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 4 tablespoons butter, divided
- 1/2 cup panko bread crumbs
- 3 tablespoons grated parmesan cheese
- 2 lemon wedges
Directions
- Preheat oven to 425°. In a large bowl, combine wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon oregano, salt and red pepper flakes. Add shrimp; toss to coat. Let stand 10 minutes.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves. Cook and stir 1 minute. Remove from heat. Stir in bread crumbs, Parmesan cheese, remaining 1 tablespoon parsley, remaining 1 teaspoon lemon zest and remaining 1/2 teaspoon oregano.
- Drain and discard marinade. Arrange shrimp on their sides in a pinwheel pattern with tails out in an oven-safe, broiler-proof skillet. Sprinkle bread crumb mixture over shrimp. Dot with remaining 2 tablespoons butter. Bake until shrimp almost turn pink, 8-10 minutes.
- Preheat broiler. Broil 3-4 in. from heat until shrimp turn pink and bread crumbs are lightly browned, 1-3 minutes. Squeeze lemon wedges over shrimp.
Related Posts
Chicken
Grilled Lemon Chicken
Lunch