PRAWNS OREGANATA
When you hear "oreganata," you may immediately think of clams or oysters - but this recipe is all about the prawns. You'll split them in half, then top with the buttery, garlicky herbed breadcrumbs and broil.
Provided by Antonia Lofaso
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to medium-high.
- For the sauce: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Let cool slightly, then add the lemon juice, garlic and salt. Set aside and keep warm.
- For the breading: Combine the Parmesan, panko, parsley, oregano and garlic in a large bowl. Stir in the melted butter. Set aside.
- For the prawns: Season with salt and pepper. Spread the seasoned breadcrumbs inside the cavity of the split prawn. Broil on a baking sheet until the prawns are cooked through and the breading is brown, 6 to 8 minutes.
- Transfer the prawns to a serving platter, drizzle with the brown butter sauce and garnish with the chopped parsley.
SHRIMP OREGANATA
This is my fathers famous "shrimp oreganata" which he serves every holiday. It is his take on the classic "clams oreganata" and is easy to whip up, and sure to please.
Provided by Jolie at Food.com
Categories High Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails).
- 2. Brown garlic in the olive oil.
- 3. Line the bottom of a baking sheet with breadcrumbs.
- 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs.
- 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible.
- 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs.
- 7. Repeat by layering more shrimp, more breadcrumbs, and more oil.
- 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350.
- 9. Bake until cheese is fully melted and amber in color.
Nutrition Facts : Calories 971.7, Fat 45.8, SaturatedFat 18.2, Cholesterol 232.6, Sodium 2145.4, Carbohydrate 82.2, Fiber 4.9, Sugar 7.9, Protein 55.2
SHRIMP OREGANATA
Use crumb mixture as a crunchy topping on tilapia or flounder fillets. To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through.
Provided by Taste of Home
Time 22m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place onions in a resealable plastic bag. Seal bag and crush onions with hands or a rolling pin. Add lemon juice oregano and garlic; toss to combine., Arrange shrimp in a greased baking dish. Spoon about 1 rounded teaspoon crumb mixture into each butterflied shrimp. Drizzle with butter. Bake, uncovered, at 400° for 12 minutes or until shrimp turn pink.
Nutrition Facts :
SHRIMP OREGONATA
Make and share this Shrimp Oregonata recipe from Food.com.
Provided by Please Delete
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a baking dish large enough to hold the shrimp in a single layer.
- Mix the breadcrumbs with the seasonings. Sprinkle about half the breadcrumb mixture in the pan and arrange the shrimp on top.
- Spoon the sauce on top of the shrimp and then sprinkle on the remaining breadcrumbs.
- Drizzle with the olive oil.
- Bake at 350 degrees for about 20 minutes until the top begins to brown.
Nutrition Facts : Calories 564, Fat 15.1, SaturatedFat 2.5, Cholesterol 345.6, Sodium 1324.9, Carbohydrate 48.8, Fiber 3.1, Sugar 9.2, Protein 54.8
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- Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
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- In a large pan saute garlic in 4 Tbsp butter and 1 Tbsp olive oil over medium heat for 2 minutes or until golden. Add the breadcrumbs, parmigiano reggiano, parsley, oregano, crushed red pepper, salt, pepper, lemon juice, and white wine. Mix thoroughly and remove from heat.
- In an oven safe baking dish or cast iron pan arrange shrimp with tails pointing up. Place the bread crumbs on top of shrimp. Add the remaining breadcrumbs and 1/2 cup of water to the center of pan. Drizzle 3 Tbsp of olive oil all over the shrimp and bake for 10 minutes.
- After ten minutes, broil for 2 more minutes or until nice and brown. Remove shrimp from oven and plate with lemon wedges and a drizzle of extra virgin olive oil. Spoon sauce from middle of pan onto plates. If sauce is dry loosen it with a 1/4 cup of water. Enjoy!
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