Jumbo Shrimp Oregonata
Tre Dici - NYC
With family that hails from Puglia and stints in the kitchens of Felidia and Rao's, it's no surprise that chef Giuseppe Fanelli became a master of Italian cooking. He brought those talents to the Beard House with a luncheon that highlighted some of the best from the sea, including tuna crudo, herb-crusted wild striped bass, and this delicious shrimp oreganata.
- 4 cups basil leaves, cleaned and thoroughly dried
- 1/2 cup grated fresh Parmesan cheese
- 1/2 tablespoon toasted pine nuts or walnuts
- 2 cloves garlic, peeled
- 1/4 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 pound raw jumbo shrimp, peeled and deveined
- 1 cup dry plain bread crumbs
- 1/4 cup finely chopped fresh Italian parsley
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/4 tablespoon freshly ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons extra virgin olive oil
Pulse basil, cheese, nuts, garlic, and salt in a food processor until combined. While the machine is running slowly add the olive oil and allow it to emulsify. Spoon into a bowl and set it aside.
Preheat the oven to 375ºF.
In a separate bowl, combine the bread crumbs with the parsley, oregano, salt, pepper, and paprika. Clean the shrimp, pat them dry with paper towels, and place them in a 1-inch deep baking dish in a single layer. Toss the shrimp with the pesto, making sure to coat all sides. Sprinkle the shrimp with the bread crumb mixture, and then drizzle with olive oil to ensure browning.
Place in the oven for 10 minutes or until the shrimp are pink and cooked through and the bread crumbs are golden. Serve immediately.