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Restaurants›Siena Ristorante New Haven›Gamberi Oreganata Recipe

Gamberi Oreganata Recipe

Name: Siena Ristorante New Havens Gamberi Oreganata Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 pieces large shrimp (16/20), peeled and deveined, tails on or off as preferred; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 60 ml dry white wine (e.g., Pinot Grigio or Sauvignon Blanc); 4 cloves garlic cloves, finely minced; 15 g unsalted butter; 1 cup fresh breadcrumbs (made from day-old Italian or sourdough bread); 0.5 cup panko breadcrumbs (for extra crunch, optional); 2 tbs fresh oregano, finely chopped (or 1 tsp dried oregano); 2 tbs fresh parsley, finely chopped; 1 tbs fresh lemon zest (from 1 lemon); 0.25 cup grated Parmesan or Pecorino Romano; 3 tbs extra-virgin olive oil; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 12 slices baguette, sliced 1/2" thick; 1 tbs olive oil for brushing crostini; 4 pieces lemon wedges, for serving; 1 tbs chopped parsley for garnish

Inspired by Siena Ristorante New Haven

Time35m

Serves4

shrimp, lemon, garlic, white wine, herb breadcrumbs, crostini

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Ingredients

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Shrimp

24 pieces large shrimp (16/20), peeled and deveined, tails on or off as preferred

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1/4 cup (60 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

4 cloves garlic cloves, finely minced

0.53 oz (15 g) Unsalted butter

Herb Breadcrumb Topping (Oreganata)

1 cup fresh breadcrumbs (made from day-old Italian or sourdough bread)

1/2 cup panko breadcrumbs (for extra crunch, optional)

2 tbs fresh oregano, finely chopped (or 1 tsp dried oregano)

2 tbs fresh parsley, finely chopped

1 tbs fresh lemon zest (from 1 lemon)

1/4 cup grated Parmesan or Pecorino Romano

3 tbs extra-virgin olive oil

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Crostini & Garnish

12 slices baguette, sliced 1/2" thick

1 tbs olive oil for brushing crostini

4 pieces Lemon wedges, for serving

1 tbs chopped parsley for garnish

Method

Herb Breadcrumb Topping (Oreganata)

Prepare breadcrumbs

If making breadcrumbs from scratch, pulse day-old bread in a food processor until coarse. Combine fresh breadcrumbs and panko (if using) in a medium bowl.

Add chopped oregano, parsley, lemon zest, grated cheese, salt and pepper to the breadcrumbs. Stir to combine.

Slowly drizzle 3 tablespoons olive oil into the breadcrumb mixture while stirring until mixture is evenly moistened but still crumbly. Adjust oil by 1 teaspoon if needed. Set the topping aside.

Crostini

Preheat the oven to 200°C (400°F). Arrange baguette slices on a baking sheet, brush each lightly with 1 tablespoon olive oil, and toast until golden, about 6–8 minutes, flipping once. Remove and keep warm.

Shrimp and assembly

Pat shrimp dry with paper towels and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large ovenproof skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and 15 g unsalted butter. When the butter has melted and the fat is shimmering (about 1 minute), add the minced garlic and cook, stirring, 30–45 seconds until fragrant but not browned.

Add the seasoned shrimp in a single layer to the skillet. Sear without moving for 60 seconds until the undersides turn pink and begin to caramelize. Flip the shrimp and sear the other side for 30–45 seconds.

Pour 60 ml dry white wine and 2 tablespoons lemon juice into the skillet to deglaze, scraping up any browned bits from the bottom. Allow the liquid to simmer and reduce slightly for 1–2 minutes—this will finish cooking the shrimp and form a light sauce.

Taste the pan sauce and adjust seasoning with a pinch more salt or pepper if needed. Remove the skillet from heat.

Evenly mound the prepared herb breadcrumb topping over each shrimp so every piece gets a generous layer. Gently press the crumbs to adhere to the shrimp but avoid smothering them completely.

Place the skillet under a preheated broiler (or return to the oven at 220°C / 425°F) and broil for 2–4 minutes, watching closely, until the breadcrumb topping is golden brown and crisp. If using the oven, bake 5–7 minutes until browned. Remove from oven.

Transfer the crusted shrimp to a serving plate or leave in the skillet. Sprinkle with chopped parsley and serve with toasted crostini and lemon wedges on the side so guests can spoon shrimp and sauce onto crostini or top crostini with individual shrimp.