We’ve taken the basic shrimp oreganata recipe and turned it into a meal of its own by adding cannellini beans and fresh greens to the mix. Simple, yet full of flavor, shrimp oreganata is perfect when you crave a seafood dinner without too much fuss. Make with or without the traditional breadcrumb topping to suit your tastes and diet. This recipe serves four, but can easily be scaled up for a crowd. Enjoy!
Shrimp Oreganata Recipe Tips
- Frozen shrimp may be used. Thaw shrimp, then pat dry before using.
- This can be made in two pans at the same time, or in stages using the same pan. To use one pan, cook the bean and escarole mixture first, then wipe down any extra liquid in the pan and cook the shrimp.
- This recipe is often made with a breadcrumb topping for the shrimp. This optional step is added in the instructions. Use seasoned Italian breadcrumbs, crushed saltines, or your favorite topping.
- Spinach or Swiss chard may be used in place of the escarole. Remove the stems from Swiss chard before cooking.
- White wine can be substituted with lime juice to keep the bright kick of flavor.
- This recipe can easily be doubled for a larger group.
Shrimp Oreganata with Cannellini Beans
- 1 15oz. can cannellini beans. Reserve 1/4 cup liquid, then drain and rinse beans.
- 3 cloves garlic, minced
- 3 TB extra virgin olive oil
- ½ tsp paprika
- 1 tsp dried oregano
- 2 TB dry white wine Can substitute with lime juice
- 1 ½ pounds large shrimp, peeled and deveined
- 1 large head escarole, washed and chopped
- ¼ cup Italian seasoned breadcrumbs *optional for shrimp
- Add drained cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add chopped escarole and season with salt and black pepper, to taste, then 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, stir in lime juice, and divide between four plates.
- Heat one tablespoon olive oil in a large skillet over medium heat (or use wipe down and use same skillet). Add the shrimp and white wine. Sauté, stirring continually, for one minute. Top with breadcrumbs, if using, and continue to cook until the shrimp is opaque, approximately 2-3 more minutes. Do not overcook.
- To serve, top the cannellini bean and escarole mixture with the cooked shrimp. Add freshly grated Parmesan cheese, if desired. Enjoy!