Shrimp Oreganata - Baked Shrimp with Garlic Butter Breadcrumbs

Name: Shrimp Oreganata - Baked Shrimp with Garlic Butter Breadcrumbs
Total time: 30 min
Ingredients: 1 ½ lb Shrimp; ½ tsp Salt; Black pepper; 6 tbsp Extra virgin olive oil; ¾ cups Chicken stock; ¼ cups White wine; 1 + 1 tbsp Lemon; 6 tbsp Butter; ⅓ cups Breadcrumb; 6 cloves Garlic; 2 tbsp Parmesan cheese, grated; 2 tbsp Parsley, minced; 2 tsp Oregano, dried; ½ tsp Chili flake, crushed flakes

By Sip and Feast · 30 min

Ingredients

Shrimp1 ½ lb
Salt½ tsp
Black pepper
Extra virgin olive oil6 tbsp
Chicken stock¾ cups
White wine¼ cups
Lemon1 + 1 tbsp
Butter6 tbsp
Breadcrumb⅓ cups
Garlic6 cloves
Parmesan cheese · grated2 tbsp
Parsley · minced2 tbsp
Oregano · dried2 tsp
Chili flake · crushed flakes½ tsp

Instructions

In a large pan, saute the minced garlic in the olive oil over medium-low heat for 2 minutes, until fragrant.
Add the remaining breadcrumb ingredients, mix well, turn off the heat and set aside.
Preheat the oven to 425°F (220°C), with one rack in the middle and one near the top.
Pat the shrimp very dry and season with salt and pepper.
Arrange the shrimp in an oven-safe dish with tails pointing up, then spread the breadcrumbs over them.
Pour the wine and chicken stock around the shrimp, scatter the cubed butter over the shrimp and into the liquid, and drizzle 1-3 tablespoons of olive oil over the breadcrumbs.
Bake for 10 minutes, or until the shrimp are cooked through.
Move the dish to the top rack and broil for 1-2 more minutes, until golden brown.
Serve the shrimp with lemon wedges, spooning the sauce over them.

Summarized from Sip and Feast's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Cheese Lemon Parmesan cheese Shrimp Breadcrumb

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app