Stuffed Shrimp Oreganata-Style

• Seafood

  • 1 lb Jumbo or colossal shrimp

• Produce

  • 2 tsp Garlic
  • 1 tsp Oregano, dried
  • 1 1/2 tbsp Parsley

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Breadcrumbs, fresh

• Dairy

  • 4 tbsp Butter
  • 2 tbsp Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on mygourmetconnection.com

Description

Ingredients

• 1 pound jumbo or colossal shrimp (less than 12 per pound)
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• 2 teaspoons garlic, minced
• 1/4 cup dry white wine
• 2 cups of fresh breadcrumbs
• 2 tablespoons freshly grated parmesan cheese
• 1-1/2 tablespoons parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

Directions

• Preparation: Preheat oven to 375°F. Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body. Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.