Gambas a la oreganata

Ingredientes

• 1 lb. medium shrimp, cleaned, peeled (tails intact), butterflied and rinsed (left to dry on paper towels)
• 2/3 cup plain breadcrumbs
• 1/3 cup Parmigiano Reggiano cheese, grated
• 1 Tbsp. garlic, minced
• 2 tsp. lemon zest, grated
• 2 tsp. fennel pollen or dried oregano
• 1/2 tsp. Cajun seasoning or Old Bay
• 2 Tbsp. unsalted butter
• 1/2 cup dry white wine
• 1 lemon quartered
• Extra Virgin Olive Oil (as needed)
• Salt (to taste)

Preparación

1. 1

   Preheat oven to 450°F.

2. 2

   Add dry shrimp to a large bowl and coat with EVOO.

3. 3

   Season to taste with salt and the Cajun seasoning or Old Bay. Toss and set aside.

4. 4

   On a baking sheet or baking dish, combine the breadcrumbs, Parmigiano, garlic, lemon zest, fennel pollen or oregano. Mix thoroughly.

5. 5

   Dredge the pieces of shrimp in the mixture, pressing the butterflied side into the mixture and making sure the top is also coated. Leave the tails uncoated.

6. 6

   Align the shrimp, tails up, butterflied side down, without crowding on an ovenproof dish or tray that has been coated in EVOO.

7. 7

   Bake for 10 minutes.

8. 8

   Turn on the broiler and broil until the tops just get crispy (1-2 minutes)

9. 9

   Remove the pan or tray and plate the shrimp decorously on a platter.

10. 10

    Add white wine and butter to the baking pan. Mix with the remaining crumbs to make a sauce.

11. 11

    Spoon the sauce over the shrimp.

12. 12

    Squeeze lemon wedges over the shrimp.

13. 13

    Serve!