The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

May 21, 2013

It’s been a while since we had Shrimp Oreganata on our menu, and we want to thank our guest, Elizabeth, for reminding us how much we enjoyed this delicious dish. Now you can make it at home any day of the week. Enjoy!

Shrimp Oreganata Recipe

Serves 6 – 8
Ingredients
2 lbs Shrimp, 16/20 count
5 Tbsp Olive oil, divided
1 Tbsp and 2 tsp Garlic, finely minced, divided
¼ tsp Black pepper, finely ground
2 ¼ cups Butter, room temperature
1 Tbsp Lemon juice
3 Tbsp Parmesan cheese, grated
5 Tbsp Fresh basil, finely chopped, divided
2 Tbsp Parsley, finely chopped
¾ cup Panko bread crumbs Paprika, as needed for dusting
2 cups Chopped tomatoes
1 cup White wine
1 cup Low sodium chicken stock
1 Lemon, quartered

Instructions
Preheat oven to 400°.
Peel and devein shrimp, leaving the tail on. Marinate the shrimp with 2 tsp finely minced garlic and finely ground black pepper. Set aside.
Gratin Butter: In a large mixing bowl, whip the butter using a hand whisk until smooth. Add lemon juice, Parmesan cheese, 2 Tbsp finely chopped basil, finely chopped parsley, and mix until incorporated. Then add the panko bread crumbs until fully incorporated. Refrigerate and reserve for the shrimp. This will need to refrigerate for approximately 2 hours before using.
Place all shrimp onto a non-stick sheet pan with the tails curled inwards to form a circle. Using a small # 50 or #40 scoop/disher or a tablespoon, scoop the gratin butter into small balls. Then from each scoop into a ¼” disk with your hands and place on top of each shrimp. Dust each shrimp lightly with Paprika.
Bake Shrimp Oreganata in the oven for approximately 10- 12 minutes until a golden brown color is achieved on top of the shrimp and gratin butter.
While shrimp are cooking, heat the 1 Tbsp finely minced garlic and 3 Tbsp olive oil in a 10” sauté pan until garlic begins to lightly brown, add the chopped tomatoes and cook for about 3 minutes. Add the white wine and reduce until about dry, add the chicken stock and 3 Tbsp fresh chopped basil. Heat all ingredients together in pan for 3 minutes and place onto the bottom of a large platter. Place Shrimp Oreganata on top of the tomatoes and sauce.
Quarter the lemon into 4 pieces for garnish and squeeze over shrimp.

Notes
16/20 count refers to the size of shrimp and how many shrimp are typically included per pound.
Canned stewed or diced tomatoes may be substituted for fresh chopped tomatoes.
Gratin butter must be refrigerated for at least a few hours. IT can be placed in the freezer to set up faster.
Dishers or scoops can be purchased at William’s Sonoma or Sur La Table.

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