Shrimp Oreganata is a classic Italian-American dish that features succulent shrimp baked in a savory and flavorful tomato-based sauce, seasoned with oregano, garlic, and breadcrumbs. This dish is a symphony of textures and tastes, with the tender shrimp contrasting beautifully with the tangy sauce and the crispy breadcrumb topping. It’s a versatile dish that can be served as an appetizer, main course, or even part of a seafood feast.
Shrimp Oreganata is a good source of protein and lean protein. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron.
Shrimp Oreganata is a delicious and easy-to-make dish that is sure to please everyone at the table. With its simple ingredients and flavorful sauce, it’s a dish that you’ll want to make again and again. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece!
Shrimp Oreganata Recipe
Ingredients
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
For the Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the shrimp: Pat the shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Prepare the sauce: In the same skillet used to cook the shrimp, heat 1/4 cup of olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Pour in the crushed tomatoes, white wine, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in the chopped parsley.
- Assemble the dish: Transfer the shrimp to a greased 9x13-inch baking dish. Pour the sauce over the shrimp.
- Prepare the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, olive oil, salt, and pepper. Sprinkle the breadcrumb topping evenly over the shrimp and sauce.
- Bake: Bake for 20-25 minutes, or until the breadcrumb topping is golden brown and the sauce is bubbly.
- Serve: Let the Shrimp Oreganata rest for a few minutes before serving. Garnish with additional fresh parsley, if desired.
1 Comment
great taste