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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb jumbo or colossal shrimp (less than 12 per lb)
4 tbsp butter, melted
2 tbsp olive oil
2 tsp garlic, minced
1/4 cup dry white wine
2 cups of fresh breadcrumbs
2 tbsp freshly grated parmesan cheese
1 1/2 tbsp parsley, chopped
1 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
Preheat oven to 375. Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body. Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until fragrant, soft and just beginning to turn golden - do not brown. Add the wine and cook for 2 minutes. Remove from the heat, add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately. Serves 4
Notes: Cooking time will vary slightly depending on the size of the shrimp you are using. I used colossal shrimp - about 6 to the lb, and it took 15 minutes for them to cook through. It's important not to overcook them and dry out the stuffing or the shrimp itself.
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STUFFED SHRIMP OREGANATA-STYLE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb jumbo or colossal shrimp (less than 12 per lb)
4 tbsp butter, melted
2 tbsp olive oil
2 tsp garlic, minced
1/4 cup dry white wine
2 cups of fresh breadcrumbs
2 tbsp freshly grated parmesan cheese
1 1/2 tbsp parsley, chopped
1 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
Preheat oven to 375. Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body. Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until fragrant, soft and just beginning to turn golden - do not brown. Add the wine and cook for 2 minutes. Remove from the heat, add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately. Serves 4
Notes: Cooking time will vary slightly depending on the size of the shrimp you are using. I used colossal shrimp - about 6 to the lb, and it took 15 minutes for them to cook through. It's important not to overcook them and dry out the stuffing or the shrimp itself.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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