Title: Shrimp Oreganate
Categories: Cklive08
Yield: 6 servings

2 lb Large shrimp; peeled,
-deveined,
Butterflied; tails left on,
-patted dry
1 c All-purpose flour
1 c Vegetable oil
2 c Dry white wine
1 c Chicken broth
Juice of 1 lemon
2 ts Minced garlic
2 ts Chopped fresh oregano
(or 1 tspn dried oregano)
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Freshly-grated Pecorino
-Romano cheese
8 tb Unsalted butter -; (approx)
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, "Rao's 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

Converted by MM_Buster v2.0l.