Shrimp Oreganata Jersey Style by Chef Charles Knight

Shrimp Oreganata is a classic Italian-American seafood dish, known for its garlicky, herbed breadcrumb topping. It’s typically baked or broiled and often served as an appetizer or entrée in Restaurants along the Jersey Shore. The term “Oreganata” refers to the use of oregano in the breadcrumb mixture, giving the dish its distinctive flavor.

Origin & History of Shrimp Oreganata

1. Italian Roots, American Evolution:
While not a traditional Italian dish found in old-country cookbooks, Shrimp Oreganata is a product of Italian American cuisine, born in the kitchens of Southern Italian immigrants in the U.S., especially in New Jersey. These communities adapted dishes with local ingredients, bringing Mediterranean flair to readily available Garden State fresh vegetables, herbs and seafood.

2. Name Meaning:
“Oreganata” is derived from "oregano," a key herb (grown in New Jersey) in the breadcrumb topping. The style also exists with other proteins (e.g., Clams Oreganata), but shrimp is a more versatile and upscale choice often served at Italian American holiday feasts like the Feast of the Seven Fishes.

3. Culinary Influence:
Shrimp Oreganata combines:

• Southern Italian flavors (olive oil, garlic, lemon, oregano)
• American seafood culture
• Baking techniques that became popular as home ovens became standard in 20th-century American households

🍤 Classic Shrimp Oreganata Recipe

📝 Ingredients:

• 1½ pounds large shrimp (16/20 count), peeled and deveined, tails on
• 3 tablespoons olive oil, divided
• 3 cloves garlic, finely minced
• ¾ cup Italian seasoned breadcrumbs
• ¼ cup grated Pecorino Romano or Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh oregano, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• Zest of 1 lemon
• Juice of 1 lemon
• ¼ cup dry white wine (e.g., Pinot Grigio)
• Lemon wedges, for serving

🔪 Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a Au Gratin baking dish or oven-safe skillet with 1 tablespoon olive oil.
2. Arrange shrimp in a single layer in the dish, slightly overlapping tails for presentation.
3. Prepare the breadcrumb topping:
• In a bowl, mix breadcrumbs, cheese, garlic, parsley, oregano, red pepper flakes, lemon zest, salt, and pepper.
• Drizzle 2 tablespoons olive oil and stir until crumbs are moistened.
4. Spoon the mixture evenly over each shrimp, pressing gently to adhere.
5. Add wine and lemon juice around (not over) the shrimp to create a flavorful bath.
6. Bake uncovered for 10–12 minutes, until shrimp are pink and topping is golden. For extra browning, broil for 1–2 minutes at the end.
7. Serve hot, garnished with fresh parsley and lemon wedges.

👨🍳 Tips:

• Use panko for a crunchier topping.
• Substitute wine with seafood stock or chicken broth if desired.
• Serve over linguine or with crusty Italian bread to mop up juices.

✅ NJ Fresh Oregano and other herbs