Who doesn’t love a fast, easy and outrageously delicious shrimp dish that can be served hot or room temperature? This Shrimp Oreganata recipe hails from my Entertaining with the Sopranos cookbook which was given to me by my mom a few Christmases ago, with the inscription:
“May your home always be filled with family and friends and an abundance of good food!”
Hope that you enjoy this dish as much as we all do….and yes, you read that correctly – this is from a Sopranos cookbook. Reserve judgment until you’ve tried it. Trust me.
Shrimp Oreganata:
Ingredients
1 cup fresh or Italian bread crumbs
1/2 cup chopped fresh flat leaf parsley
1 large garlic clove minced
Salt/pepper
About 1/4 cup Extra Virgin Olive Oil
1.5 lbs large shrimp, uncooked, peeled, cleaned
2 large lemons cut into wedges
Steps:
Preheat oven 450 degrees
Spray large baking dish with cooking spray
In medium bowl, combine bread crumbs, parsley, garlic, salt pepper and start to drizzle in the oil. Use a fork to mash it together. You are going for a consistency like wet sand.
Arrange shrimp in single layer in pan and spoon crumbs over each shrimp evenly.
Drizzle EVOO over them before putting in oven.
Bake until crumbs are brown and shrimp are pink and fully cooked approx. 10 minutes.
Serve hot or room temp with lemon wedges.
Enjoy!!!!!
oxox
-mom a la mode
{Recipe derived from “Shrimp Aragonate” page 118 , Entertaining with The Sopranos written by Allen Rucker, recipes by Michele Scicolone, series created by David Chase. Copyright 2006 by Warner Books, Inc. and Home Box Office, Inc. Shrimp photo courtesy of freedigitalphotos.net}
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