DirectionsStep1Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).Step2Peel, devein, and butterfly the shrimp open, leaving the tails on.Step3Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.Step4In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.Step5Add the shrimp to the sheet pan and arrange in a single layer cut side up.Step6Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.Step7Bake until the shrimp are cooked through, about 8 to 10 minutes.Step8Broil on high for 2 minutes until the breadcrumbs are golden brown.Step9Serve with a squeeze of fresh lemon juiceIngredientsIngredientsadd Reynolds Wrap Non-Stick Foil2 poundsCollosal Shrimp (or extra jumbo, 8 - 12 per pound, about 20)2 tablespoonsDry White Wine¼ teaspoonKosher Salt¼ teaspoonRed Pepper Flakes (crushed)3 tablespoonsWhole Wheat Bread Crumbs2 tablespoonsParsley (fresh minced)1 ½ tablespoonsPecorino Romano Cheese (grated)2 clovesGarlic (minced)½ teaspoonDried Oregano1 teaspoonLemon Zest2 tablespoonsExtra Virgin Olive Oiladd Fresh Lemon Wedges (for serving)See moreNutritionalNutritional333 Calories12 gTotal Fat346 mgCholesterol6 gCarbohydrate442 mgSodium48 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritionalExplore furtherShrimp Oreganata Recipe - Cooking with Nonnacookingwithnonna.comShrimp Oreganata Recipe Giada - Share Recipesshare-recipes.netBaked Shrimp Oreganata - Wellness by Kaywellnessbykay.comShrimp Oreganata Recipe - Food.comfood.comShrimp Oreganato - The Italian Chefitalianchef.comRecommended to you based on what's popular • Feedback
Fish Oreganata
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