Description
Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.
Yield: 4servings | Serving Size: 5shrimp
Ingredients
Reynolds Wrap® Non-Stick Foil
2poundsextra jumbo or collosal shrimp, 8 12 per pound (about 20)
2tablespoonsdry white wine
1/4teaspoonkosher salt
1/4teaspooncrushed red pepper flakes
3tablespoonswhole wheat bread crumbs
2tablespoonsfresh minced parsley
1 1/2tablespoonsgrated Pecorino Romano cheese
2clovesgarlic, minced
1/2teaspoondried oregano
1teaspoonlemon zest
2tablespoonextra virgin olive oil
fresh lemon wedges, for serving
Instructions
- Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
Peel, devein, and butterfly the shrimp open, leaving the tails on.
- Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
- In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
- Add the shrimp to the sheet pan and arrange in a single layer cut side up.
- Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
- Bake until the shrimp are cooked through, about 8 to 10 minutes.
- Broil on high for 2 minutes until the breadcrumbs are golden brown.
Serve with a squeeze of fresh lemon juice.
Last Step:
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