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.