Shrimp oreganate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large shrimp, peeled and |
| Deveined, butterflied, tails | ||
| Left on, | ||
| Patted dry | ||
| 1 | cup | All purpose flour |
| 1 | cup | Vegetable oil |
| 2 | cups | Dry white wine |
| 1 | cup | Chicken broth |
| Juice of 1 lemon | ||
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Chopped, fresh oregano or 1 |
| teaspoon | Dried oregano | |
| Salt and pepper to taste | ||
| ½ | cup | Freshly grated Pecorino |
| Romano cheese | ||
| Approximately 8 tablespoons | ||
| Unsalted butter | ||
| 1 | cup | Bread crumbs |
Directions
Preheat oven to 400 degrees. Dredge shrimp in flour, patting them to make sure all sides are well coated. Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 3 minutes or until shrimp have just begun to brown. Do not crowd pan; prepare shrimp in batches, if necessary. Remove shrimp from pan and drain off all excess oil.
Return pan to medium high heat. Add shrimp, wine, broth, lemon juice, garlic, oregano, and salt and pepper. Bring to a boil and cook for 1 minute.
Using a slotted spoon, remove shrimp from pan and place on a cookie sheet with sides. Pour sauce over the top of the shrimp. Sprinkle cheese over each shrimp. Place ½ teaspoon butter on each shrimp, then generously coat the tops with bread crumbs. Bake for 3 minutes.
Transfer shrimp to broiler for 1 minute or until tops are brown.
Serve.
Yield: 6 servings
COOKING LIVE SHOW #CL9141
Recipes courtesy of Frank Pelligrino, " Rao's Cookbook"