Recipes Shrimp Oreganata Portobello Yacht Club Downtown Disney

Serves 4


4 portions – 16 ea Shrimp (u-15) peeled, deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste


Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl.
Season with salt and pepper.

Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein.
You should have enough bread crumb mixture to crust 16 shrimp.
Distribute it evenly.
Shrimp may be prepared and refrigerated ahead of time.

Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F.
Add olive oil to hot skillet and allow oil to heat.
Arrange shrimp in skillet and cook about half way (3-4 minutes).
Add wine and butter to pan along with diced tomato and sliced garlic.
Season with salt and pepper.
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.

Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.

Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.


u-15 shrimp denotes the size (15 shrimp per pound).

Pre-heating the oven and pan will prevent sticking.

Crust your shrimp ahead of time. They will hold for about a day.

Try serving with crusty bread to absorb the juices on the plate.

Always season as you go.

If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.