Description
Shrimp marinated in white wine, garlic, and oregano, then topped with toasted garlic butter breadcrumbs and Parmesan. The crumbs are browned before baking, so they stay crisp while the shrimp cook in minutes.
Ingredients
For the shrimp
- 1 1/2 pounds jumbo shrimp (about 16/20 count, 20 to 24 shrimp), peeled and deveined, tails on, butterflied
- 1/3 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, diced (about 3 to 4 cloves)
- 1 tablespoon flat leaf parsley, chopped, (more for garnish)
- 1 teaspoon lemon zest
- 3/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
For the crumb topping
- 2 tablespoons butter
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan or Romano cheese
- 1 tablespoon garlic, chopped (about 3 to 4 cloves)
- 1 1/2 tablespoons flat leaf parsley, chopped
- 2 teaspoons lemon zest
- 1/4 teaspoon crushed red pepper
- Salt and pepper, to taste
For the dish
- 1 tablespoon butter (for buttering the dish)
For serving
- Melted butter, for dipping (optional)
- 1 lemon, cut into wedges
Instructions
- Butterfly the shrimp. Peel the shrimp, leaving the tails on. Cut lengthwise down the back with a paring knife, almost but not all the way through. Remove the vein, press open, and pat dry. Preheat the oven to 400°F and butter the bottom of a 9x13-inch glass baking dish with the 1 tablespoon butter.
- Marinate. Combine the shrimp, wine, olive oil, oregano, garlic, parsley, lemon zest, crushed red pepper, and salt in a bowl and toss to coat. Let stand at room temperature for 15 minutes.
- Toast the crumbs. While the shrimp marinate, melt the 2 tablespoons butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the breadcrumbs and toast, stirring often, until golden brown, 5 to 6 minutes. Remove from heat and cool slightly, then stir in the Parmesan, parsley, lemon zest, and crushed red pepper. Taste, then season with salt and pepper as needed, only after the crumbs are toasted and all the seasonings are mixed in.
- Arrange the shrimp. Lift the shrimp out of the marinade and arrange them cut side up in the buttered dish, close together in a single layer. For a pretty pan, alternate the direction of the shrimp in two long rows. Spoon the garlic, herbs, and zest from the bowl over the shrimp and discard the liquid.
- Top with crumbs. Top each shrimp generously with the crumb mixture, pressing lightly to adhere.
- Bake. Bake 9 to 11 minutes, depending on shrimp size, until the shrimp are opaque and just cooked through.
- Serve. Garnish with a little more parsley and serve hot, straight from the dish, with lemon wedges and melted butter for dipping.
Notes
Toast the crumbs first. Toasting them in butter and garlic browns them ahead of time, so the bake doesn't need a broil step to finish the color.
Lemon is for serving only. Squeezing it in before baking dulls the topping's crunch and can turn the pan juices bitter.
Dish size: A 9x13 glass dish fits 20 to 24 jumbo shrimp. Any dish that holds them in a snug single layer works.
Smaller shrimp: Skip the butterfly, marinate, and lay them on their sides. They can cook in as little as 5 minutes.
Frozen shrimp: Thaw completely and dry very well so the marinade isn't diluted.
Plain breadcrumbs: For 1/2 cup, add 1/2 teaspoon dried Italian seasoning and 1/8 teaspoon garlic powder before toasting. No salt at this stage.
Salt and pepper last: Season the crumb topping to taste only after all the seasonings are added and the crumbs are toasted. The Parmesan and salted butter add salt too.
- Prep Time: 25
- Cook Time: 10
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian