Italian Shrimp Oreganata

• Seafood

  • 1 lb Shrimp

• Produce

  • 1/2 cup Garlic
  • 1 1/2 tsp Oregano, dried
  • 1 tsp Parsley, fresh

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Sea or kosher salt

• Oils & Vinegars

  • 1 cup Olive oil

• Bread & Baked Goods

  • 1 Bread, crusty
  • 1/2 cup Italian seasoned bread crumbs

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1 cup olive oil
• ½ cup minced garlic
• sea or kosher salt
• 1 + ½ teaspoons dried oregano
• ¼ - 1 teaspoon crushed red pepper flakes, optional
• 1 pound shrimp, cleaned with tails on or off
• ½ cup Italian seasoned bread crumbs
• ¼ cup grated Parmesan cheese
• 3 tablespoons butter, cut into little pieces
• 1 teaspoon chopped fresh parsley
• crusty bread, cooked pasta or rice, for serving

Directions

• Preheat the oven to 375 degrees F.
• Pour the oil in a 8x8-inch baking or casserole pan. Stir in the garlic and a couple dashes of salt.
• Bake 10 - 15 minutes until the garlic is fragrant and just starting to turn a little golden around the edges but not browned or burnt.
• Remove from the oven and stir in the oregano and (optional) red pepper flakes. Place the shrimp in the oil so it is evenly spread out.
• Sprinkle the bread crumbs and Parmesan over the top. Dot all over with the butter.
• Bake 15 - 20 minutes or until the shrimp are curled and the bread crumbs are light golden brown.
• Sprinkle the top with parsley and serve with crusty bread, cooked pasta or rice.