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Prep Time20 minutes
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Cook Time20 minutes
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Serving4
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Anyone who has eaten bar-b-que shrimp knows what this is all about. Fresh shrimp baked in a buttery sauce with spices and garlic… what can go wrong with that? The answer is, not much! This dish is as easy as it is delicious. Sure, peeling those shrimp (leave the tails on) is slightly time consuming but in the time you could run two 11 minute miles, you could have two pounds of shrimp cleaned and de-veined. Skip the aerobics! This is a far better use of your time than exercise! This Southern Italian dish is complemented by a crisp white wine and a hunk of good bread. And maybe some Sinatra or The Godfather in the background.
Ingredients
SHRIMP OREGANATA
Directions
Clean and de-vein shrimp, leaving the heads on.
Step 1
Make the bread crumbs. Pulverize the bread. Saute the garlic and scallions in a small saucepan and when the garlic is brown, add the crumbs, the olive oil, lemon juice, cheese, oregano, red hot pepper flakes,butter, and Blacked Seafood seasoning.
Step 2
Arrange the shrimp in an oven proof dish. Salt and pepper judiciously.
Step 3
Pour the sauce around the shrimp (stock, wine, lemon zest, w'shire sauce and melted butter).
Step 4
Sprinkle breadcrumbs on top of the casserole and drizzle some oil and butter over it.
Step 5
Bake at 425 degrees for 12 minutes, then check the casserole, and if it needs to go back in the oven cook it a few more minutes and watch it carefully. Serve with lemon wedges.
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