Shrimp oreganate

4 servings

Ingredients

Quantity Ingredient
2 pounds Large shrimp, peeled and
Deveined, butterflied, tails
Left on,
Patted dry
1 cup All purpose flour
1 cup Vegetable oil
2 cups Dry white wine
1 cup Chicken broth
Juice of 1 lemon
2 teaspoons Minced garlic
2 teaspoons Chopped, fresh oregano or 1
teaspoon Dried oregano
Salt and pepper to taste
½ cup Freshly grated Pecorino
Romano cheese
Approximately 8 tablespoons
Unsalted butter
1 cup Bread crumbs

Directions

Preheat oven to 400 degrees. Dredge shrimp in flour, patting them to make sure all sides are well coated. Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 3 minutes or until shrimp have just begun to brown. Do not crowd pan; prepare shrimp in batches, if necessary. Remove shrimp from pan and drain off all excess oil.

Return pan to medium high heat. Add shrimp, wine, broth, lemon juice, garlic, oregano, and salt and pepper. Bring to a boil and cook for 1 minute.

Using a slotted spoon, remove shrimp from pan and place on a cookie sheet with sides. Pour sauce over the top of the shrimp. Sprinkle cheese over each shrimp. Place ½ teaspoon butter on each shrimp, then generously coat the tops with bread crumbs. Bake for 3 minutes.

Transfer shrimp to broiler for 1 minute or until tops are brown.

Serve.

Yield: 6 servings

COOKING LIVE SHOW #CL9141

Recipes courtesy of Frank Pelligrino, " Rao's Cookbook"

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