Shrimp Oreganate

Recipe Ingredients

2 lbs	908g / 32oz	Large shrimp - peeled, deveined,
		Butterflied, tails left on, patted dry
1 cup	62g / 2.2oz	All-purpose flour
1 cup	237ml	Vegetable oil
2 cups	474ml	Dry white wine
1 cup	237ml	Chicken broth
		Juice of 1 lemon
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Chopped fresh oregano
		(or 1 tspn dried oregano)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Freshly-grated Pecorino Romano cheese
8 tablespoons	120ml	Unsalted butter - (approx)
1 cup	146g / 5.1oz	Bread crumbs

Recipe Instructions

Preheat oven to 400 degrees.

Dredge shrimp in flour, patting them to make sure all sides are well coated. Heat oil in a large saute pan over high heat. When oil is very hot but not smoking, add shrimp and saute for 3 minutes or until shrimp have just begun to brown. Do not crowd pan; prepare shrimp in batches, if necessary. Remove shrimp from pan and drain off all excess oil.

Return pan to medium-high heat. Add shrimp, wine, broth, lemon juice, garlic, oregano, and salt and pepper. Bring to a boil and cook for 1 minute.

Using a slotted spoon, remove shrimp from pan and place on a cookie sheet with sides. Pour sauce over the top of the shrimp. Sprinkle cheese over each shrimp. Place 1/2 teaspoon butter on each shrimp, then generously coat the tops with bread crumbs. Bake for 3 minutes. Transfer shrimp to broiler for 1 minute or until tops are brown. Serve.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Frank Pelligrino, Rao's Cookbook - From the TV FOOD NETWORK - (Show # CL-9141 broadcast 06-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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