Local Food and Seasonal Ingredients

Grilled Shrimp Oreganata

By Seth Fera-Schanes

Editor’s Note: This recipe was submitted by Abboccato in Manhattan and first appeared on The Refined Chef.  

Another example of international cuisine found in New York City restaurants.  This dish is made at Abboccato in midtown Manhattan and pulls from influences across the different regions in Italy.

Serving size: 4
Prep time: 20 minutes
Cook time: 5 minutes

Grilled Shrimp Oreganata

Photo by Abboccato Restaurant

Marinade for Shrimp:
15 Extra large Shrimp with tail on (16-20 shrimp per pound)
1 cup Extra Virgin Olive Oil
1 clove Garlic, sliced
1 tsp Fresh parsley chopped
Zest 1 lemon
Touch Salt and Pepper

Herb Bread Crumbs:
1 cup House made bread crumbs
2 Tbs Chopped Fresh Parsley
1 Tbs Dried Oregano
1 clove Garlic, finely chopped
2 Tbs Lemon juice
8 Tbs Extra Virgin Olive Oil
Salt and Pepper to taste

Infused Garlic Oil Sauce:
Extra Virgin Oil
Chopped garlic
Lemon juice
Fresh Oregano, chopped
Touch of clam stock

Mix the ingredients in a bowl, place the shrimp into a bowl and pour the marinade over the shrimp. (Can stay in marinade up to 2 days).

Herb Bread Crumbs:
Place all the ingredients except the oil into a bowl and mix. Slowly incorporate the oil until it becomes the consistency of wet sand.

Infused Oil:
Mix all ingredients and allow to sit in a jar to allow flavors to meld together.

To Make:
Place the shrimp in a bowl, season with salt and pepper. Add herb
breadcrumbs and toss until the shrimp are well coated (start with a ½ cup). Oil down the grill and place the shrimp on the grill. In a small sauté pan add enough oil to coat the bottom of the pan, add a little chopped garlic, splash of lemon, salt, pepper, remove from fire and add the fresh herbs (parsley and oregano). Turn the shrimp, grill until lightly charred and opaque, place the four shrimp into a dish and drizzle with the garlic oil.

Note:  This can be done in a sauté pan if you don’t have access to a grill

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