Shrimp Oreganato
Shrimp Oreganato is a delicious Italian-inspired seafood dish. It features juicy, sauteed shrimp that's been basted with a flavorful mixture of garlic, oregano, and escarole. This light and tasty recipe is perfect as an appetizer or main dish, especially for seafood enthusiasts who enjoy delicate flavors.
Ingredients
- 15 oz. can cannellini beans drained and rinsed (¼ c. liquid reserved)
- 2-3 large cloves garlic finely minced
- ½ tsp smoked paprika
- 1 tsp dried oregano
- Sea salt and black pepper to taste
- 1¼ lbs. large shrimp peeled and deveined
- 1 head escarole rinsed thoroughly and roughly chopped
- 1½ Tbsp fresh lime juice
- Optional to serve: Freshly grated Parmesan cheese
- non stick cooking spray
Instructions
- Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and black pepper, if desired. Sauté, stirring continually, until the shrimp is opaque, approximately 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve. Set aside.
- Add the remaining tablespoon of olive oil and chopped escarole to the same skillet. Season with salt and black pepper, to taste, and sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.
- Add the cannellini bean mixture and the reserved ¼ cup liquid from the beans and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. Remove from heat and stir in fresh lime juice.
- To serve, divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. Top with freshly grated Parmesan cheese, if desired. Enjoy!
Notes
0 point recipe