Shrimp Oreganata

Shrimp Oreganata


1 lb Sail 16/20 Shrimp P&D, Tail On (Defrosted)
6 TBSP Olive oil
3/4 cup Stock (Vegetable or Chicken)
1/4 cup White Wine
1 Lemon, sliced
6 TBSP Butter, cubed
1/3 Cup Breadcrumbs
6 Cloves Garlic, minced
1 TBSP Lemon Juice
2 TBSP Parsley, fresh chopped
2 TBSP Parmesan, grated
2 tsp Oregano, dried
1/2 tsp Red Pepper Flakes
1 tsp Sea Salt


Heat oven to 425°F. In an oven-safe casserole dish, layer shrimp on bottom in rows. Add slices of lemon evenly in between layers of shrimp. Mix together 3 TBSP of olive oil, the stock, white wine and 1/2 tsp salt, pour over the shrimp.

In a medium-sized skillet over medium heat, add olive oil and butter. Saute garlic for 2 minutes, add oregano, red pepper, and the rest of the salt. Turn off heat, add parmesan and parsley.

Spoon Oreganato mixture over shrimp. Bake in oven for 10 minutes until top is toasted and shrimp are firm (about 145°F).