What can you say about Shrimp Oreganata? It's beautiful, it's easy to make and it's absolutely delicious!
Recipe by The Catanzaro Family
How delicious does this look??? Shrimp Oreganata is such a tasty dish and so easy to make. If you’re a shrimp lover, you’ll not only love the flavor of this dish, you'll love it's simplicity too!
This recipe has been in my family for generations and is a staple on Christmas Eve at the Feast of the Seven Fishes. I'm sure you'll love it just as much as we do.
If you like Italian shrimp recipes you'll love another one of my family favorites, Shrimp Scampi with White Wine.
What to serve with Shrimp Oreganata?
You would typically serve Shrimp Oreganata over pasta, but you can also serve it with rice or even riced cauliflower (which I used this time). If you're looking to pair it with some other vegetables, it goes great with a number of them - Brussels sprouts, asparagus, and zucchini to name a few.
Any which way you ‘slice’ it, this shrimp recipe is one the whole family is bound to enjoy.
How do you make it?
It's really one of the easiest recipes to prepare.
First, butterfly the shrimp (keeping the tails on). This is really the most tedious part to the recipe, but if you get them already deveined, a pound shouldn’t take you more than ten minutes. Grab your best paring knife and start slicing.
I like to work from the tail to the head and cut them deep, but not all the way through.
Next, place the butterflied shrimp in a large bowl and season with salt and pepper (you can use some crushed red pepper here too if you'd like) and toss all together.
I sometimes like to add a dash of white wine to this too. If you do, go with a dry white like a Pinot Grigio, which is typically what I'll use when I'm cooking with white.
Then, while the shrimp is marinating, combine the breadcrumb, garlic, parsley, oregano, and paprika (you can also add some Parmesan or Parmigiano Reggiano cheese if you'd like) in a large bowl. Then drizzle the olive oil in and mix all together. You'll know you have enough olive oil when the mixture is moist to the touch.
Next, lay the shrimp out on a baking sheet, cut side facing up, and one by one start stuffing the shrimp with the breadcrumb mixture.
Finally, pour some chicken broth at the bottom of the sheet. Just enough to cover the shrimp, but not wash away the breadcrumbs.
I typically like to use a low sodium chicken broth when I cook, but for Shrimp Oreganata, you have to go with the regular kind which carries higher sodium levels, but you can absolutely taste the difference.
Bake at 375 degrees for about 10 minutes and enjoy!
Beautiful. Simple. And absolutely delicious! Buon appetito!
Tools I used in this recipe:
- Cutco Paring Knife
- J.K. Adams Butterfly Cutting Board
- Nordic Ware Baking Sheet
DID YOU MAKE THIS SHRIMP OREGANATA? TAG ME ON INSTAGRAM (@THESKINNYGUINEACHEF) AND FACEBOOK (@THESKINNYGUINEA) SO I CAN SEE IT!
- 2 lb shrimp peeled, deveined
- salt to taste
- pepper to taste
- ⅛ tsp crushed red pepper or more if you'd like, optional
- ¼ cup white wine dry, optional
- 2 cup breadcrumb
- ½ cup olive oil
- 2 cloves garlic finely chopped
- 2 tbsp parsley chopped
- 1 tsp oregano dried
- 1 tsp paprika
- ½ cup Parmesan cheese grated, optional
- 2 cups chicken broth not low sodium
- 2 lemon wedged
- Preheat oven to 375 degrees. Butterfly shrimp then add to large bowl. Season with salt, pepper(s), and white wine (if using). Toss to coat and set aside.
- While the shrimp marinates, combine bread crumbs, oil, garlic, parsley, oregano, paprika, and Parmesan (if using) in a medium bowl. Mix together well, mixture should be moist to the touch. Add more oil if need be.
- Place shrimp, cut side facing up, on a large baking sheet. Spoon a portion of the breadcrumb mixture on top of each shrimp.
- Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture. Place in oven and bake for about 10-12 minutes or until shrimp are opaque and cooked through.
- Transfer shrimp to serving plates and spoon the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedges.
- Eat on its own or serve over pasta, rice or riced cauliflower. Buon appetito!
- Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.
Hi! What size shrimp do you suggest?
Hey Celeste! Doesn't really matter honestly, just nothing too small as you need some room to lay/stuff the breadcrumb in. I usually use medium/large but jumbo works too if that's your preference. Let me know how it turns out!
Simple, easy. Great family dinner
Question...If I want to serve over pasta, what do I use for the pasta sauce? Garlic and oil? I also like to add sautéed spinach, when do you recommend I add it?
Great idea! You should have enough juice leftover after baking considering you're adding chicken broth before putting in the oven. I would remove the shrimp after baking, set aside and cover to keep warm, taste the broth and either just use that if it's good enough for you or add a little olive oil and garlic to a pan, cook for 30 seconds and then add the leftover broth to get some more flavor in there (maybe a little fresh thyme too if you have some). Enjoy...and let me know how it turns out and have a Merry Christmas!
Oh the spinach...I would add it to the sauce if you end up cooking that up a bit and let it wilt there. If you're going to just use the juice that's leftover after baking, then I would sautee up some spinach in a separate pan with some garlic, olive oil, salt and pepper and just add it at the end.
This looks delicious, could I do this same recipe with chicken strips instead ?
Sure, give it a shot! Might have to call it Chicken Oreganata lol...but should be delicious! Let me know how it comes out.
Going to try this recipe but add scallops
Nice...let me know how it turns out! Enjoy