Shrimp Oreganata

VIDEO:  https://youtu.be/PGnv9iMxYfs

Yields: 3-4 Servings      Prep time: 15 minutes      Cook time: 10 minutes

Ingredients: 

•2 dz. gulf shrimp 16-20 per lb. (deveined) 

• 8 oz. of plain breadcrumbs 

• 8 cloves of garlic (minced) 

• 2 tbsp. of grated parmesan cheese 

• ½ tsp. of dried oregano 

• ¼ cup of olive oil 

• ¼ lb. of unsalted butter 

• ½ cup of white wine 

• juice of 1 lemon & 1 lemon for garnish 

• ½ tsp. of granulated garlic 

•  ¼ cup of chopped Italian parsley 

• salt & pepper to taste

Instructions: 

1. Prep the Breadcrumb Mixture: In a bowl, combine breadcrumbs, chopped parsley, oregano, grated Parmesan cheese, granulated garlic, salt, and pepper. Mix well. 

2. Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant and softened but not browned. 

3. Cook Shrimp: Add shrimp to the skillet and cook for 1 minute per side, or until pink. Season with salt and pepper to taste. 

4. Add Flavor: Pour in white wine and cook for 1 minute, allowing the alcohol to evaporate slightly. 

5. Finish the Sauce: Stir in butter and lemon juice. Cook for another minute, until the butter melts and the sauce coats the shrimp. 

6. Combine: Stir in 2 ounces of the breadcrumb mixture into the shrimp and sauce. 

7. Top and Bake: Sprinkle the remaining breadcrumb mixture evenly over the shrimp. Broil in the oven for 1-2 minutes, or until the breadcrumbs are golden brown and crispy. 

8. Serve Immediately: Remove from the oven, garnish with sliced lemon and enjoy your delicious Shrimp Oreganata while it's hot!