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1
Method:
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2
Prepare the bread crumbs:
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3
Combine cheese, bread crumbs and oregano in a mixing bowl.
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4
Season with salt and pepper.
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5
Crust the shrimp:
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6
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein.
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7
You should have enough bread crumb mixture to crust 16 shrimp.
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8
Distribute it evenly.
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9
Shrimp may be prepared and refrigerated ahead of time.
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10
Prepare the dish:
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11
Pre-heat oven and a large heavy skillet to 500 F.
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12
Add olive oil to hot skillet and allow oil to heat.
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13
Arrange shrimp in skillet and cook about half way (3-4 minutes).
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14
Add wine and butter to pan along with diced tomato and sliced garlic.
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15
Season with salt and pepper.
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16
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
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17
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
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18
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.
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19
Prepare the dish:
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20
Pre-heat oven and a large heavy skillet to 500 F.
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21
Add olive oil to hot skillet and allow oil to heat.
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22
Arrange shrimp in skillet and cook about half way (3-4 minutes).
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23
Add wine and butter to pan along with diced tomato and sliced garlic.
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24
Season with salt and pepper.
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25
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
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26
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
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27
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.
