Shrimp Oreganata
This is an out of this world delicious version of Shrimp Oreganata! Bursting with the flavors of garlic, capers and anchovy. We always serve some form of shrimp on Christmas Eve and this is an easy and delicious recipe to serve.
Shrimp Oreganata
This is an easy and delicious shrimp dish bursting with flavor!
Ingredients
- 2 dozen Large Shrimp
Pan Sauce
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Unsalted Butter
- 2 cloves Garlic, Minced
- 1 tbsp Capers
- 1 filet Anchovy
- 1/4 cup White Wine
Breadcrumb Topping
- 3 tbsp Panko Breadcrumbs
- 2 tbsp Parsley
- 1 tsp Dried Oregano
- 1/4 tsp Black Pepper
- Pinch of Salt
- 3 tbsp Extra Virgin Olive Oil
Instructions
- Peel and devein the shrimp, leaving the tail on. Pat Dry.
- Into a very hot pan, add extra virgin olive oil and add the shrimp, season with salt, sear on both sides and remove from the pan.
Breadcrumb Topping
- Mix panko breadcrumbs, parsley, oregano, salt and pepper. Drizzle in extra virgin olive oil and mix well.
Pan Sauce
- Into the same pan, add 3 tbsp extra virgin olive oil, 1 tbsp butter, garlic, capers, anchovy filet. Heat until the garlic becomes fragrant. Deglaze with white wine and scrape the bits from the bottom of the pan. Cook for a few mins to cook out the alcohol.
- Arrange the Shrimp in a baking dish. Pour the sauce over the Shrimp. Top with breadcrumbs. Drizzle with more Extra Virgin Olive Oil and place under the broiler for a few mins to toast the breadcrumbs.
