One-Pan Shrimp Oreganata

 From TODAY show demo'd by Chef Joe Isidori. It'sthe breadcrumbs that transform this dish for me because the pecorino romano cheese lends an irresistable punch of flavor. I could eat the breadcrumbs alone! We always use it on all the baked seafood dishes made on Christmas Eve.

SERVINGS: 3-4 

1 cup Italian seasoned breadcrumbs 

1 cup grated pecorino romano cheese 

1/4 cup olive oil 

1/4 cup freshly squeezed lemon juice 

1 tablespoon dried oregano 

1 teaspoon paprika

 

12 jumbo shrimp (16-20 or 12-15 size) 

1 cup white wine 

1 cup freshly squeezed lemon juice 

1 cup oreganata breadcrumbs(recipe above)

4 tablespoons butter, cut into small pieces 

salt and freshly ground black pepper, to taste

MAKE THE OREGANATA BREADCRUMBS: (makes 2 cups) 

Mix the following ingredients - bread crumbs, pecorino, olive oil, lemon juice, oregano and paprika.

Reserve in refrigerator until ready for use. Use the other cup over your favorite white fish.

MAKE THE SHRIMP: 

1. Preheat oven to 450 F. 

2. Grease a 1½- to 2-quart baking dish and layer the shrimp in the bottom. 

3. Add the wine and lemon juice, then top with breadcrumbs. Dot the butter over the breadcrumbs. Season with salt and pepper, to taste. 

4. Bake in oven for 10 to 15 minutes. The breadcrumbs should begin to brown, but not burn,so watch closely. 

5. Serve right from the baking dish.