Difference between revisions of "Shrimp Oreganata"
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| + | from my grandmother Ida's recipe card | ||
| + | |||
| + | * 2 lb medium shrimp | ||
| + | * 1/3 cup olive oil | ||
| + | * 4 garlic cloves - minced | ||
| + | * 1/2 cups flavored bread crumbs | ||
| + | * 1 lemon | ||
| + | * oregano | ||
| + | |||
| + | <poem> | ||
| + | Brown garlic in oil in heavy ovenproof pan. Add 1/2 cup crumbs and 1 tsp oregano. | ||
| + | Stir until crumbs moisten. | ||
| + | Place shrimp in pan and sprinkle more oil on top. | ||
| + | Add 2 tablespoons fresh parsley and thinly sliced lemons over shrimp. | ||
| + | Bake at 350 degrees 15-20 minutes or until shrimp are tender and pink. | ||
| + | </poem> | ||
Latest revision as of 15:04, 6 November 2009
from my grandmother Ida's recipe card
- 2 lb medium shrimp
- 1/3 cup olive oil
- 4 garlic cloves - minced
- 1/2 cups flavored bread crumbs
- 1 lemon
- oregano
Brown garlic in oil in heavy ovenproof pan. Add 1/2 cup crumbs and 1 tsp oregano.
Stir until crumbs moisten.
Place shrimp in pan and sprinkle more oil on top.
Add 2 tablespoons fresh parsley and thinly sliced lemons over shrimp.
Bake at 350 degrees 15-20 minutes or until shrimp are tender and pink.
