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Shrimp Oreganata Recipe

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Use crumb mixture as a crunchy topping on tilapia or flounder fillets. To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through.
TOTAL TIME: Prep: 10 min. Bake: 12 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 12 min.
MAKES: 6 servings

Ingredients

  • 2 cups (4 ounces) French's® Original French Fried Onions
  • 4 teaspoons lemon juice
  • 3/4 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 1-1/2 pounds uncooked jumbo shrimp, peeled and butterflied
  • 2 tablespoons butter, melted

Directions

  1. Place onions in a resealable plastic bag. Seal bag and crush onions with hands or a rolling pin. Add lemon juice oregano and garlic; toss to combine.
  2. Arrange shrimp in a greased baking dish. Spoon about 1 rounded teaspoon crumb mixture into each butterflied shrimp. Drizzle with butter. Bake, uncovered, at 400° for 12 minutes or until shrimp turn pink. Yield: 6 servings.
Originally published as Shrimp Oreganata in Taste of Home Cooking School Collection Spring 2009, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Oreganata

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MY REVIEW
Reviewed Dec. 26, 2012

This recipe was excellent, very tasty. I had bought small shrimp so i cooked it for 10 minutes instead of 12. I squeezed some lemon on it after it was cooked for that extra zing! So good! Can't wait to eat my leftovers for lunch! lol

MY REVIEW
Reviewed Sep. 8, 2012

There seem to not be any stars to rate this recipe. As with all TOH recipes, I've always been completely satisfied with the outcome, so I'd rate this *5*, even though I've not made it yet.

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