Prawns Oreganata Recipes

PRAWNS OREGANATA

Steps:

• Preheat the broiler to medium-high.
• For the sauce: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Let cool slightly, then add the lemon juice, garlic and salt. Set aside and keep warm.
• For the breading: Combine the Parmesan, panko, parsley, oregano and garlic in a large bowl. Stir in the melted butter. Set aside.
• For the prawns: Season with salt and pepper. Spread the seasoned breadcrumbs inside the cavity of the split prawn. Broil on a baking sheet until the prawns are cooked through and the breading is brown, 6 to 8 minutes.
• Transfer the prawns to a serving platter, drizzle with the brown butter sauce and garnish with the chopped parsley.

SHRIMP OREGANATA

Steps:

• Chop parsley, mince garlic, and preheat oven to 400f.
• In a large pan saute garlic in 4 Tbsp butter and 1 Tbsp olive oil over medium heat for 2 minutes or until golden. Add the breadcrumbs, parmigiano reggiano, parsley, oregano, crushed red pepper, salt, pepper, lemon juice, and white wine. Mix thoroughly and remove from heat.
• In an oven safe baking dish or cast iron pan arrange shrimp with tails pointing up. Place the bread crumbs on top of shrimp. Add the remaining breadcrumbs and 1/2 cup of water to the center of pan. Drizzle 3 Tbsp of olive oil all over the shrimp and bake for 10 minutes.
• After ten minutes, broil for 2 more minutes or until nice and brown. Remove shrimp from oven and plate with lemon wedges and a drizzle of extra virgin olive oil. Spoon sauce from middle of pan onto plates. If sauce is dry loosen it with a 1/4 cup of water. Enjoy!

SHEET PAN SHRIMP OREGANATA

Steps:

• Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
• Peel, devein, and butterfly the shrimp open, leaving the tails on.
• Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
• In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
• Add the shrimp to the sheet pan and arrange in a single layer cut side up.
• Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
• Bake until the shrimp are cooked through, about 8 to 10 minutes.
• Broil on high for 2 minutes until the breadcrumbs are golden brown.
• Serve with a squeeze of fresh lemon juice.