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Shrimp Oreganata
Today we're making shrimp oreganata. This is an easy and delicious shrimp dish that's perfect for Christmas Eve or anytime you're in the mood for a simple seafood recipe with a ton of flavor. I hope you enjoy this shrimp oreganata recipe!
Ingredients
1.5 pounds (680 grams) colossal shrimp - cleaned, shells removed, and deveined - size U12-15
-salt and pepper to taste
-3 tablespoons (42 grams) extra virgin olive oil
-¾ cup (160 grams) low sodium chicken stock
-¼ cup dry white wine
-1 large lemon cut into wedges
-6 tablespoons (85 grams) unsalted butter cubed
For the seasoned breadcrumbs
- ⅓ cup (50 grams) breadcrumbs
- 1 tablespoon (14 grams) lemon juice
- 6 cloves garlic - minced
- 2 tablespoons (11 grams) Parmigiano Reggiano - grated
- 2-3 tablespoons flat-leaf Italian parsley - minced
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
*Recipe on video and text may differ from each other!
How to cook Shrimp Oreganata:
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