Shrimp Oreganata With Homemade Breadcrumbs

stuffed shrimp

Shrimp Oreganata is a super flavorful, Italian American baked seafood dish. What’s nice about this dish is that it can be prepared ahead of time and it only takes a few minutes to bake. It’s perfect for a party, midweek meal or just a great seafood option when you need one.

Shrimp oreganata can be the ultimate appetizer or served as a main along with a salad or vegetables of your choice or just pair it with some pasta, you can’t go wrong.


What I feel takes this recipe to another level is making your own breadcrumbs by using up leftover chunks of bread you might have around.  In my house it most certainly is a baguette, crusty Italian bread, ciabatta, or I’ve even used sourdough, good bread really makes a difference here it’s so much better than store bought which is too finely ground with no flavor.

It’s a simple procedure to make your own, take your chunks of bread and whirl it in a food processor into small chunks, then spread it onto a baking sheet single layer, bake til light golden at 350 degrees F. tossing and checking them and making sure they’ve also dried out.

After they’ve cooled down you can either place them back into the food processor and whirl to your desired crumb size, or put them into a zip lock bag and tap the bag a little with a rolling pin to get your desired size, that’s what I did.

breadcrumb mix

The breadcrumbs are then seasoned well and drizzled with olive oil which will eventually create a delicious golden and crunchy crust on top of the shrimp.

butterflied shrimp

Speaking of shrimp, don’t waste your time using small shrimp, only large or jumbo will do. I used the large size for this and I prefer buying deveined with the easy peel so I can leave the tail on. Side note: I usually buy mine at Whole Foods.

It’s also important to butterfly the shrimp because as you can see above it leaves you with a nice flat area to pack on your seasoned oreganata breadcrumbs.

To butterfly shrimp, make sure they’re cleaned and deveined, take off the shell up to the tail but leave the tails on. Use a knife and slice along the back curve starting from the head area but don’t cut all the way through, then open it up like a book.

stuffed butterflied shrimp

Bake them on a foil or parchment lined sheet pan drizzled with olive oil, then drizzle a little more on each stuffed shrimp before placing them into a pre-heated 425 degrees F. oven for maybe 10 minutes or so depending on the size of the shrimp.

platter of shrimpshrimp oreganato

Serve immediately and enjoy every bite!

Shrimp Oreganata With Homemade Breadcrumbs
  • 1 dozen large or jumbo shrimp, in the shell
  • 2 cups homemade breadcrumbs (as stated in post)
  • 2 Tablespoons of very soft, room temp unsalted butter
  • ½ cup, chopped parsley, (more for garnish)
  • 2 finely chopped garlic cloves
  • 3 tablespoons, grated cheese
  • pinch of red pepper flakes, (optional)
  • oregano or Italian seasonings
  • zest of 1 lemon
  • olive oil
  • salt and pepper to taste
  • lemon wedges and parsley for garnish
  1. Peel, devein and butterfly the shrimp leaving the tails on, then pat them down of any moisture, (directions are in the post).
  2. Drizzle a little olive oil on the shrimp along with a small sprinkling of salt and pepper.
  3. In a small bowl add the bread crumbs, butter, garlic, zest, parsley, red pepper flakes and grated cheese, mix well.
  4. Drizzle olive oil into the mixture until you see a wet sand look, then taste for seasoning to your liking.
  5. Pre-heat the oven to 425 degrees F. then line a sheet pan with foil or parchment, drizzle lightly with olive oil.
  6. Top each shrimp with a good amount of the seasoned breadcrumbs.
  7. Place shrimp on sheet pan, drizzle them with a little olive oil and bake around ten minutes or so more or less according to your oven and size of shrimp.
  8. Don't overcook them, place on a platter garnished with lemon wedges and parsley and serve immediately.



Winter Panzanella Salad With Roasted Vegetables

veggie panzanella

A panzanella salad traditionally is made in summertime with fresh tomatoes and bread, but today I’m featuring a winter version of a panzanella salad. I promise you will love it and you’ll be surprised just how easy it is to make.

Go take a look inside your fridge and see what veggies you have in there, any combination would work, this is truly a freeform type of recipe.

Below is exactly what I had in my fridge.

uncooked veggies

I had a mix of broccoli, carrots, onion, peppers, brussel sprouts, sugar snap peas and cauliflower. If I had squash I would have added that, whatever you have will work.

Don’t be afraid to fill a whole sheet pan full of your favorite veggies like I did. Then drizzle them all over with olive oil, add salt and pepper and roast at 400 degrees until golden, with still a little bite. Make sure you don’t over cook them, you don’t want mushy vegetables here.

homemade croutons

Another important component to this salad is homemade croutons. I can’t stress enough how important it is to make your own, store bought ones do not compare.

I used a stale hunk of ciabatta for mine but any crusty bread would do. Just chunk it up, place on a baking sheet, drizzle and toss them with a generous amount of olive oil, pepper and I had a rosemary salt that I added.

You’re going to put those bread cubes into a 400 degree oven until they get golden and crispy, they don’t take too long so keep watching and tossing them.


Then the final important elements are a homemade vinaigrette and fresh bocconcini, ( fresh mozzarella). Again I stress homemade is best, so please don’t use a bottled dressing of any kind, making your own vinaigrette is easy to do and makes a world of difference to the taste and over all deliciousness of this salad.

I will add my vinaigrette recipe below at the end of the post.

roasted veggies

After the veggies have been roasted and cooled down and the croutons and vinaigrette is made, it’s time to put this winter panzanella together.

winter panzanella

Grab a pretty bowl, add the roasted veggies, torn basil and chopped fresh parsley. Toss in your croutons and bocconcini, use as much as you want and add in a few sliced cherry tomatoes for freshness. roasted veggies

All that’s left is to spoon that vinaigrette over the top and dig in! This could serve as a lunch, side dish or if you just feel like eating a bowl of goodness!

I hope you try this winter version of a panzanella salad.

5.0 from 2 reviews
Homemade Vinaigrette
  • 1 part white balsamic vinegar
  • 3 parts olive oil
  • a dollop of dijon mustard
  • 1 small garlic clove, grated
  • a pinch of salt and pepper
  • a pinch of dried oregano
  1. Place all the ingredients into a jar that has a lid.
  2. Shake well until it all emulsifies together.
  3. Store in the fridge when not using.



Butternut Squash Pasta With Sage And Parsley Breadcrumbs

pasta and squash

This is an easy fall dinner meal using my favorite butternut squash, it is after all squash season. It’s amazing how many meals you can create using squash, it’s so versatile, I never tire of it, plus meatless meals are good for you!

cooked squash

I had a medium sized butternut squash that I peeled then cut into one inch chunks, drizzled with olive oil, salt and pepper and roasted in a 400F oven til golden and pretty much of the moisture gone.

Now if you do this a day ahead or early in the day this meal can be on your table in no time, which I recommend.

pasta ingredients

Then your going to grab a good handful of fresh parsley as well as fresh sage leaves, and nicely chop them up.


Then take a sauté pan and add a nice dollup of butter and a healthy swirl of olive oil. Add one or two crushed garlic cloves along with roughly 2 cups of (preferably) homemade bread crumbs. Toast them up really good then add in your chopped herbs along with a generous half a cup or so of grated parmesan cheese.

Taste if salt and pepper is needed, set aside in a bowl, you’ll be tossing them in at the end and you’ll want them to stay crispy.

Please don’t worry about exact measurements!

breadcrumb pasta

Then boil the pasta of your choice, I used 1/2 pound of  linguine but you can use any shape at all. Chunky rigatoni, orecchiette, ziti, pappardelle, what ever, I just wouldn’t use tiny shapes.

squash and pasta

Lastly take the sauté pan that you toasted the bread crumbs in, drizzle it with olive oil, warm up your cooked squash if need be then toss in your cooked pasta and maybe a little pasta water to loosen it up.

Shut off the heat, top and toss the crispy breadcrumbs right in, add some more parmesan and a nice drizzle of olive oil and garnish with some fried sage leaves for a nice presentation, serve immediately.

It’s really very quick and simple to do and so delicious!