Best 4 Shrimp Oreganata Recipes

SHRIMP OREGANATA

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.

SHRIMP OREGANATA

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.

SHRIMP OREGANATA

Steps:

• Method: Prepare the bread crumbs: Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper. Crust the shrimp: Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce. Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce. Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.

SHRIMP AND TILAPIA OREGANATA

Steps:

• Preheat oven to 425 degrees. Coat a 13x9 baking dish with cooking spray. In a bowl, combine breadcrumbs, panko, 2 tbsp oil, parsley, lemon juice, garlic, oregano and zest.
• Arrange tilapia in baking dish in single layer; top with shrimp. Sprinkle evenly with crumb mixture; drizzle with remaining 1 tbsp oil. Bake until tilapia and shrimp are opaque and cooked through, 10-12 minutes.
• Coat large nonstick skillet with cooking spray. Add spinach; cook, stirring, until just wilted. Divide spinach among serving plates. Top with tilapia, shrimp and tomatoes.