Shrimp Oreganata
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This shrimp oreganata is a simple way to use leftover breadcrumbs and create a fine-dining quality dish. Tender shrimps in a breadcrumb and parmesan bread... Delish!
Servings: 4 people
Calories: 300 kcal
Ingredients
- 500 gr jumbo shrimps clean and deveined
- 1 ½ cup breadcrumbs
- 2 tbsp salted butter
- 1 tbsp olive oil
- ½ cup shredded parmesan cheese (divided)
- 1 tbsp dry oregano
- 1 tbsp fresh parsley (plus more to sprinkle on top)
- ½ tsp red chili flakes
- 2 garlic cloves minced
- 1 lemon (zest and juice)
- Salt and pepper to taste
Instructions
-
Preheat the oven to 180ºC / 350ºF
-
In a big pan over medium heat, add the butter, olive oil, garlic cloves minced, and cook for 30 seconds.
-
Toss the breadcrumbs, red chili flakes, oregano, parsley, and ¼ cup of parmesan cheese (save the other ¼ cup). Stir to mix well. Cook for 5 minutes to melt the cheese.
-
Season the clean shrimps with lemon juice, salt, and pepper. Place them on top of the breadcrumbs. Top with the remaining parmesan cheese and sprinkle some lemon zest.
-
Take the shrimp oreganata to the oven for 10 -12 minutes until the shrimps are pink and the cheese melted. Serve immediately.
Nutrition Facts
Shrimp Oreganata
Amount Per Serving
Calories 300
Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 3.8g24%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.4g
Cholesterol 246mg82%
Sodium 997mg43%
Potassium 231mg7%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 33g66%
* Percent Daily Values are based on a 2000 calorie diet.