Shrimp Oreganate

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Servings: 6 Difficulty: Advanced
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Juicy shrimp baked in a rich white wine and garlic sauce, topped with melted cheese and crispy breadcrumbs.
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Shrimp Oreganate recipe image
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Shrimp Oreganate

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 192.9

Description

Shrimp Oreganate is a sophisticated yet approachable main dish that elevates simple seafood with bold Mediterranean flavors. Large shrimp are dredged in flour and quickly sauted to create a golden crust, then simmered in a savory reduction of dry white wine, chicken broth, lemon juice, fresh garlic, and oregano. The shrimp are arranged on a baking sheet, generously topped with Pecorino Romano cheese, pats of butter, and a layer of bread crumbs. Baked briefly and finished under the broiler, the tops become golden and crisp while the sauce melds into a creamy, aromatic glaze. This dish is perfect for a special weeknight dinner or a light summer meal, offering a balance of bright acidity, herbal notes, and rich, cheesy satisfaction.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place flour in a shallow dish. Dredge shrimp in flour, patting gently to ensure all sides are well coated. Shake off excess flour.
  3. Heat vegetable oil in a large saut pan over high heat.
  4. When oil is very hot but not smoking, add shrimp in a single layer. Saut for about 3 minutes, or until shrimp have just begun to brown. Do not crowd the pan; prepare shrimp in batches if necessary.
  5. Remove shrimp from the pan and drain off all excess oil.
  6. Return the pan to medium-high heat. Add the shrimp back to the pan along with the white wine, chicken broth, lemon juice, garlic, oregano, salt, and pepper.
  7. Bring the mixture to a boil and cook for 1 minute.
  8. Using a slotted spoon, remove shrimp from the pan and place them on a rimmed baking sheet or cookie sheet.
  9. Pour the remaining sauce from the pan over the shrimp on the baking sheet.
  10. Sprinkle Pecorino Romano cheese evenly over each shrimp.
  11. Place 1/2 teaspoon of butter on top of each shrimp, then generously coat the tops with bread crumbs.
  12. Bake for 3 minutes.
  13. Transfer the baking sheet to the broiler for 1 minute, or until the tops are golden brown.
  14. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 192.9kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 345.0mg115%
Sodium 710.5mg30%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 45.4g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The butterflied cut helps the shrimp cook evenly and absorb the sauce better. If using smaller shrimp, reduce the baking time slightly to avoid overcooking.

You can substitute Parmesan cheese for Pecorino Romano if desired, though Pecorino offers a sharper, saltier flavor.

Be careful when broiling; keep a close eye on the bread crumbs as they can burn quickly.

Leftover sauce can be saved and reheated to serve over pasta for a second meal.

Keywords: shrimp, oregano, white wine, garlic, pecorino, breadcrumbs, seafood, main course, italian style, quick dinner, lemon, broiled
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