I am a fan of seafood. While salmon is my favorite fish, shrimp is my favorite shellfish. Both are always in our freezer, and both make for quick, easy, and delicious dinners. I have a ton of recipes for the duo and am constantly on the lookout for even more.

When we dine out at our favorite hibachi restaurant, I always get the same meal. It’s their garlic stuffed shrimp. And while other shrimp recipes we have tried at home have come close to that dish and were quite good, they weren’t the same as the hibachi restaurant’s preparation. Shrimp Oreganata is a really good replicate of that favored dish!

In this recipe, extra-large shrimp are butterflied, marinated in wine and herbs, then stuffed with a panko and Parmesan stuffing mixture full of garlic, fresh herbs, lemon, and some red pepper flakes for a touch of heat. We love this served over rice!

Shrimp Oreganata

Shrimp Oreganata (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 15 minutes, Marinate Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1-3/4 pounds colossal shrimp (about 12 shrimp)
• 1/4 cup dry white wine
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely chopped oregano
• 3 tablespoons chopped fresh parsley, divided, plus more for garnish
• 3 tablespoons chopped garlic, divided
• 3 teaspoons lemon zest, divided
• 2 tablespoons freshly squeezed lemon juice
• 3/4 teaspoons crushed red pepper, divided
• 1/4 teaspoon kosher salt
• 1/2 cup panko bread crumbs
• 4 tablespoons freshly grated Parmesan cheese
• 6 tablespoons unsalted butter, melted
• 1 lemon, cut into wedges for serving
• cooked rice, for serving

Directions:

Preheat the oven to 450º F. Spray a rimmed baking sheet lightly with cooking spray.

Peel the shrimp, leaving the tails intact. Using a paring knife, cut lengthwise down the vein side of the shrimp, cutting most but not all the way through the shrimp. Remove the vein and gently press open the shrimp to butterfly it.

Butterfly the shrimp.

Place the prepped shrimp in a large bowl. Combine the wine with the olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt.

Combine the ingredients for the marinade.

Add the marinade to the bowl with the shrimp. Toss to coat the shrimp evenly. Let the marinating shrimp stand at room temperature for at least 10 minutes.

Marinate the shrimp for at least 10 minutes.

Meanwhile, combine the panko, Parmesan cheese, melted butter, and remaining 2 tablespoons parsley, 2 tablespoons garlic, 2 teaspoons lemon zest, lemon juice, and 1/2 teaspoon crushed red pepper in a medium bowl. Stir until well blended.

Combine the stuffing ingredients.

Remove the shrimp from the marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 4 teaspoons of the panko mixture, pressing lightly to adhere.

Fill the butterflied shrimp with the stuffing.

Bake the shrimp in the preheated oven until they are cooked through, about 8 to 10 minutes. Without opening the oven, switch the oven to broil on high. Broil until the topping is golden brown and crispy, 1 to 2 minutes.

Bake then briefly broil the shrimp.

Transfer the shrimp to a platter along with any accumulated juices. Garnish with additional parsley. Serve the stuffed shrimp hot with cooked rice, if desired, and some lemon wedges.

Even better than the restaurant version!

One less reason to go out to eat!  ~Linda

Shrimp Oreganata (adapted from allrecipes.com) Total Time Required: 45 minutes, Prep Time: 20 minutes, Cook Time: 15 minutes, Marinate Time: 10 minutes, Makes: 4 servings

Ingredients:

• 1-3/4 pounds colossal shrimp (about 12 shrimp)
• 1/4 cup dry white wine
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely chopped oregano
• 3 tablespoons chopped fresh parsley, divided, plus more for garnish
• 3 tablespoons chopped garlic, divided
• 3 teaspoons lemon zest, divided
• 2 tablespoons freshly squeezed lemon juice
• 3/4 teaspoons crushed red pepper, divided
• 1/4 teaspoon kosher salt
• 1/2 cup panko bread crumbs
• 4 tablespoons freshly grated Parmesan cheese
• 6 tablespoons unsalted butter, melted
• 1 lemon, cut into wedges for serving
• cooked rice, for serving

Directions:

Preheat the oven to 450º F. Spray a rimmed baking sheet lightly with cooking spray.

Peel the shrimp, leaving the tails intact. Using a paring knife, cut lengthwise down the vein side of the shrimp, cutting most but not all the way through the shrimp. Remove the vein and gently press open the shrimp to butterfly it.

Place the prepped shrimp in a large bowl. Combine the wine with the olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt. Add the marinade to the bowl with the shrimp. Toss to coat the shrimp evenly. Let the marinating shrimp stand at room temperature for at least 10 minutes.

Meanwhile, combine the panko, Parmesan cheese, melted butter, and remaining 2 tablespoons parsley, 2 tablespoons garlic, 2 teaspoons lemon zest, lemon juice, and 1/2 teaspoon crushed red pepper in a medium bowl. Stir until well blended.

Remove the shrimp from the marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 4 teaspoons of the panko mixture, pressing lightly to adhere.

Bake the shrimp in the preheated oven until they are cooked through, about 8 to 10 minutes. Without opening the oven, switch the oven to broil on high. Broil until the topping is golden brown and crispy, 1 to 2 minutes.

Transfer the shrimp to a platter along with any accumulated juices. Garnish with additional parsley. Serve the stuffed shrimp hot with cooked rice, if desired and some lemon wedges.