What is Shrimp Oreganata? An Italian-American Classic Explained

Shrimp oreganata is a delicious Italian-American dish that has become a staple appetizer or main course in many restaurants, especially in the New York area. But what exactly is shrimp oreganata and how did it become so popular? In this article, we’ll explore the history, ingredients, and cooking methods for this garlicky, crispy baked shrimp recipe.

A Brief History of Shrimp Oreganata

While the exact origins of shrimp oreganata are unknown, it likely evolved from similar Italian seafood dishes that incorporated breadcrumbs and herbs. Oreganata itself simply means “with oregano” in Italian. The oregano and breadcrumb topping creates a crispy, flavorful crust on the shrimp as it bakes.

Like many Italian-American recipes, shrimp oreganata gained popularity in the early 20th century as Italian immigration boomed in major cities like New York and Chicago The dish was likely inspired by similar Italian seafood preparations and then tweaked to suit local tastes

Over time, shrimp oreganata became a staple appetizer or main course in many Italian restaurants especially steakhouses and old-school red-sauce joints. It’s still a favorite special occasion dish for Italian-American families today.

The Essential Ingredients for Shrimp Oreganata

While recipes can vary, there are some key ingredients that set great shrimp oreganata apart:

• Shrimp – Most recipes call for large shrimp, either peeled or with the tails left on. Medium or colossal shrimp are ideal to ensure the interior cooks while the coating gets crispy.

• Breadcrumbs – Fresh breadcrumbs provide that crunchy topside crust. Italian or panko crumbs are preferred.

• Oregano – No oreganata recipe is complete without the namesake herb! Dried oregano adds essential flavor.

• Garlic – Loads of garlic add fantastic flavor to the shrimp and breadcrumb topping. Fresh minced garlic is best.

• Olive Oil – Good olive oil brings in richness and fruitiness. Extra virgin olive oil is typical.

• Parsley – Fresh chopped parsley brightens up the breadcrumb mixture.

• Parmesan – Grated Parmesan cheese adds savoriness and complexity.

• White Wine – A splash of white wine reductions round out the flavors in the pan sauce.

• Butter – Butter helps crisp the crumbs and creates a rich sauce for dipping.

• Lemon Juice – A squirt of lemon juice right before serving adds freshness.

How to Make Picture-Perfect Shrimp Oreganata

Making restaurant-worthy shrimp oreganata at home is easy to do with these tips:

• Butterfly the shrimp – Cutting along the back of the shrimp through almost the entire thickness helps them cook evenly.

• Pat shrimp very dry – Dry shrimp will help the breading adhere better.

• Make a flavorful breadcrumb mixture – Be generous with the garlic, oregano, parsley, and grated Parmesan in the topping.

• Press breadcrumbs into shrimp – Pack the crumbs firmly onto each butterflied shrimp to form a thick crust.

• Bake at a high temp – Baking at 450°F ensures the interior cooks before the outside burns.

• Broil briefly at the end – 2 minutes under the broiler makes the crumbs super crispy and golden brown.

• Finish with lemon and parsley – A squeeze of lemon and a sprinkle of parsley add bright, fresh flavor.

Serving Suggestions for Shrimp Oreganata

Shrimp oreganata makes a fabulous appetizer for dinner parties or holiday meals. You can also serve it as an entree with sides like pasta, risotto, or crusty bread. Here are some tasty ways to enjoy it:

• As an appetizer on toasted bread rounds
• Over a bed of spaghetti or linguine
• With garlicky broccoli or roasted asparagus
• Alongside a fresh arugula salad
• On top of creamy polenta or risotto
• With a crisp white wine like Pinot Grigio
• Garnished with extra lemon wedges and parsley

No matter how you serve it up, shrimp oreganata always makes for an elegant, deeply satisfying meal. Once you master this recipe, you’ll want to add it to your regular dinner rotation. It’s impressive enough for company but easy enough for a weeknight.

Frequently Asked Questions About Shrimp Oreganata

What type of shrimp is best to use?

Large shrimp like colossal (U12 per pound) or extra jumbo (16-20 per pound) work well, ensuring the inside cooks fully before the outside burns. Medium shrimp can also be used but may cook slightly faster.

Can I make it without alcohol?

Yes, the small amount of white wine can be omitted or replaced with chicken or vegetable broth.

Can I use dried oregano instead of fresh?

Absolutely. Two teaspoons of dried oregano provides plenty of flavor.

Do the shrimp need to be peeled?

Most recipes call for peeled shrimp. But you can make oreganata with shell-on shrimp too. Just increase cooking time by 2-3 minutes.

What’s the best side dish with it?

Pasta, risotto, and crusty bread are perfect for soaking up the delicious garlic-lemon pan sauce. Steamed broccoli or a green salad also balance the richness nicely.

Can I prepare the breadcrumbs ahead of time?

Yes, you can make the seasoned breadcrumb mixture up to 3 days in advance and store in the fridge until ready to use.

Can I broil the shrimp instead of baking?

It’s best to start by baking at a high temp to ensure even cooking. Broiling at the end browns the crumbs nicely.

How long does it last in the fridge?

Leftover shrimp oreganata will keep well in the fridge for 2-3 days. Reheat gently before serving.

An Italian-American Classic Done Right

From its garlicky herb crumbs to its rich lemony pan sauce, shrimp oreganata represents the best of Italian-American cooking. This recipe takes a little effort but delivers huge rewards. Impress your family or guests with perfectly baked shrimp any night of the week. Just be ready for requests for the recipe!