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Name: Shrimp Oreganate
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Large shrimp; peeled,; Black Pepper freshly ground; Salt to taste; 1 c All-purpose flour; (or 1 tspn dried oregano); 1/2 c Freshly-grated Pecorino; 1 c Chicken broth; 2 ts Chopped fresh oregano; 8 tb Unsalted butter -; (approx); 1 c Vegetable oil; Lemon (juice of); 2 ts Garlic minced; 2 c Dry white wine; Butterflied; tails left on,; 1 c Bread crumbs

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INGREDIENTS

2 lb Large shrimp; peeled,
Black Pepper ; freshly ground
Salt ; to taste
1 c All-purpose flour
(or 1 tspn dried oregano)
1/2 c Freshly-grated Pecorino
1 c Chicken broth
2 ts Chopped fresh oregano
8 tb Unsalted butter -; (approx)
1 c Vegetable oil
Lemon ; (juice of)
2 ts Garlic ; minced
2 c Dry white wine
Butterflied; tails left on,
1 c Bread crumbs

Servings

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. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Frank Pelligrino, "Raos Cookbook" From the TV FOOD NETWORK - (Show # CL-9141 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-05-1998 Recipe by: Frank Pelligrino

NOTES

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Shrimp Oreganate

2 lb Large shrimp; peeled,
 Black Pepper freshly ground
 Salt to taste
1 c All-purpose flour
 (or 1 tspn dried oregano)
1/2 c Freshly-grated Pecorino
1 c Chicken broth
2 ts Chopped fresh oregano
8 tb Unsalted butter -; (approx)
1 c Vegetable oil
 Lemon (juice of)
2 ts Garlic minced
2 c Dry white wine
 Butterflied; tails left on,
1 c Bread crumbs

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.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Frank  Pelligrino, "Raos Cookbook" From the TV FOOD NETWORK - (Show # CL-9141  broadcast 06-02-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    12-05-1998    Recipe by: Frank Pelligrino

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Nutrition

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Serving Size: 1 Serving (415g)
Recipe Makes: 6 servings

Calories: 873
Calories from Fat: 317 (36%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 18.9g
	Polyunsanturated Fat 11g
Cholesterol 1.4mg		0 %
Sodium 2883.6mg		99 %
Potassium 404.5mg		11 %
Total Carbohydrate 114.1g		34 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 105.8g
Protein 22.3g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 873

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