Stuffed Shrimp Oreganata-Style
A simple stuffing of fresh breadcrumbs, garlic, butter and seasonings is the perfect way to dress up some delicious jumbo shrimp. The white wine, parmesan cheese, oregano and crushed red pepper give this recipe an Italian flair, similar in style to a classic Clams Oreganata.
- 1 pound jumbo or colossal shrimp (less than 12 per pound)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1/4 cup dry white wine
- 2 cups of fresh breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 1-1/2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
Preheat oven to 375°F. Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body. Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until fragrant, soft and just beginning to turn golden - do not brown. Add the wine and cook for 2 minutes. Remove from the heat, add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
Serves 4 as a main entree or 6 as part of our Italian Christmas Eve
Cooking time will vary slightly depending on the size of the shrimp you are using. We use colossal shrimp - about 6 to the pound, and it takes 15 minutes for them to cook through. It's important not to overcook them and dry out the stuffing or the shrimp itself.