Shrimp Oreganata Recipe

Name: Shrimp Oreganata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Recipes; Serves 4; Ingredients:; 4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on; 1 cup bread crumbs; 2 tablespoons chopped fresh oregano 1/4 cup Grated parmesan cheese; 2 cups plum tomatoes (diced); 2 tablespoons sliced garlic; 1 cup white wine; 1/2 cup butter; 1/4 cup olive oil; Salt and pepper to taste

Servings: persons

Recipes
Serves 4
Ingredients:
4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano 1/4 cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
1/2 cup butter
1/4 cup olive oil
Salt and pepper to taste

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

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Recipes, Serves 4, Ingredients:, 4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on, and more.

Yes, Shrimp Oreganata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Oreganata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions