OREGANATA SAUCE RECIPE RECIPES

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SHEET PAN SHRIMP OREGANATA RECIPE - SKINNYTASTE



Sheet Pan Shrimp Oreganata Recipe - Skinnytaste image

Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Provided by Gina

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

Reynolds Wrap® Non-Stick Foil
2 pounds extra jumbo or collosal shrimp (8 - 12 per pound (about 20))
2 tablespoons dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons whole wheat bread crumbs
2 tablespoons fresh minced parsley
1 1/2 tablespoons grated Pecorino Romano cheese
2 cloves garlic (minced)
1/2 teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoon extra virgin olive oil
fresh lemon wedges (for serving)

Steps:

  • Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
  • Peel, devein, and butterfly the shrimp open, leaving the tails on.
  • Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
  • In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
  • Add the shrimp to the sheet pan and arrange in a single layer cut side up.
  • Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
  • Bake until the shrimp are cooked through, about 8 to 10 minutes.
  • Broil on high for 2 minutes until the breadcrumbs are golden brown.
  • Serve with a squeeze of fresh lemon juice.

Nutrition Facts : ServingSize 5 shrimp, Calories 333 kcal, CarbohydrateContent 6 g, ProteinContent 47.5 g, FatContent 11.5 g, SaturatedFatContent 2 g, CholesterolContent 346 mg, SodiumContent 442 mg, FiberContent 0.5 g, SugarContent 0.5 g

BAKED CLAMS OREGANATA RECIPE | ANNE BURRELL | FOOD NETWORK



Baked Clams Oreganata Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     appetizer

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 dozen clams

Number Of Ingredients 9

1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
  • Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
  • Preheat the broiler and adjust the rack to the top shelf.
  • In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
  • Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
  • Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

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