Shrimp Oreganata
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: 300kcal
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
Calories: 300kcal | Carbohydrates: 21g | Protein: 33g | Fat: 8.4g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.4g | Cholesterol: 246mg | Sodium: 997mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g