Baked Clams Oreganata are one of my favorite things ever (and are always a must whenever I go to an Italian restaurant). So I was floored when I was introduced to it’s more substantial counterpart: SHRIMP Oreganata!
We’re talking Shrimp smothered with artichoke hearts in a rich lemon, garlic, parmesan wine sauce and topped off with some breadcrumbs. The sauce is truly one of the most flavorful sauces I’ve ever made.
And the Instant Pot cooks this thing fast, guys. Like, “0” minutes fast once we set the time! So prepare yourselves, because you’re about to feel like a serious Italian chef all while doing such little work!
Here’s How I Made It!:
Start out some some shallots…
…and dice ’em up.
Take a lemon…
…and squeeze it real tight ’til it’s juiced.
And then get some fresh, thawed or frozen UNCOOKED shrimp. Remove the shell (but feel free to leave the tail on or remove it). Set asdie
Now add some butter and olive oil to the Instant Pot.
Once it’s bubbling/sizzling, add in the shallots…
…and let it cook for a few minutes…
..and then add in some garlic…
…and allow it to lightly brown along with the shallots.
Next, add in some garlic or chicken broth (see the recipe below if you don’t know what garlic broth is)…
…some dry white wine (or extra broth if not using the wine)…
..and the lemon juice.
Season it up with some black pepper…
…and oregano (hence, “oreganata”).
And then take the shrimp…
…and add it to the pot. Stir quickly, immediately secure the lid and cook at high pressure (this is going to be happen super quickly).
When done cooking, remove the shrimp with a slotted spoon…
…and place in a casserole dish/baking tin.
Go back to the Instant Pot, give it some heat and once it bubbles, add in a cornstarch slurry and stir immediately. This is going to thicken the sauce significantly.
Add in some grated parmesan and stir that in too. Turn the heat off on the Instant Pot.
As the bubbles die down, stir in a can of drained and quartered artichoke hearts.
Now take that remarkable sauce we’ve just created and pour it all over the shrimp.
Top with some breadcrumbs (this is for that “baked oreganata” effect)…
…and shake on a little more oregano.
Pop in the open to broil VERY briefly as we don’t want the shrimp to overcook nor the breadcrumbs to burn.
When done, remove the baking tin/casserole dish…
…and admire the thing of beauty you’ve just made. But not for too long as we want to serve immediately.
Spoon some into a bowl on its own (or serve over pre-cooked pasta or rice)…
…fawn over the prawn…
…try it out…
…and react like a cherub looking at the heavens.
Now you’ll want to rip off a loaf of bread…
…and dip it in that magical, garlic, butter, wine, parmesan sauce.
…bring it to your mouth…
…gaze at it…
…eat it and savor the lovefest going on in your mouth.
- 1.5 lbs of peeled, deveined and thawed large or jumbo shrimp (shell off; tail on is optional – I love the fresh kind you can get in the fresh seafood section at Costco)
- 2 tbsp (1/4 stick) of salted butter
- 1 tbsp of extra virgin olive oil
- 2 shallots, diced
- 1 tbsp of crushed garlic
- 3/4 cup of garlic or chicken broth (I used 1 tsp of Garlic Better Than Bouillon + 3/4 cup of water)
- Juice of one lemon, freshly squeezed
- 1/2 cup of a dry white wine or white cooking wine (if you wish not to use wine, add another 1/2 cup of broth)
- 1/2 tsp of kosher salt
- 1/2 tsp of ground black pepper
- 2 tsp of dried oregano + more for topping
- 1 tbsp of cornstarch + 1 tbsp of water mixed together to form a slurry
- 1/4 cup of grated parmesan
- 14 oz can of artichoke hearts, drained and quartered
- About 1/4 cup of Italian or garlic & herb breadcrumbs
- Loaf of crusty Italian or French bread, for dipping in the excess sauce
- Add the butter and olive oil to your Instant Pot and select “Sauté” and adjust so it’s on the “More” or “High” setting. Once the butter melts and the oil sizzles, add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute or two so it browns as well
- Next, add the broth, white wine. lemon juice, kosher salt, pepper and oregano. Stir well
- Then, add the shrimp and give it a quick stir and secure the lid immediately. Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 0 minutes (and only 0 minutes). If using frozen shrimp, set for 1 minute. Quick release when done and pre-heat the oven to broil
- Remove the shrimp with a slotted spoon and place in an oven-safe casserole dish/baking tin
- Hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once the sauce bubbles, add in the cornstarch slurry and stir immediately as the sauce will thicken and then add in the parmesan and stir again. Then, hit “Keep Warm/Cancel” and once the bubbles die down, the sauce will have thickened beautifully. Stir in the artichokes and then pour the sauce over the shrimp in the casserole dish
- Once the oven is heated, sprinkle the breadcrumbs over the the top of the shrimp so it’s evenly distributed and top with a few more shakes of oregano. Place the casserole dish on the top rack of the oven and let broil for 1 minute (but NO longer than 90 seconds or the shrimp may overcook. Also, keep an eye on it so the breadcrumbs won’t burn). Remove and serve immediately with some rice or angel hair pasta (cooked separately), if you wish. And of course, get some Italian or French bread to dip in that remarkable sauce
Shrimp cooks VERY quickly. SO make sure you do not exceed setting the time paste 0 minutes if using uncooked, thawed shrimp and 1 minute if using uncooked, frozen shrimp.
That sauce is a religion. Make sure you get a good loaf of Italian or French bread to dip in it!
Serve it over an angel hair pasta or rice too (cooked separately)!
If, for whatever reason, your shrimp isn’t fully cooked when done (although it should be), simply hit “Sauté” and stir in the pot for a few moments before transferring to the casserole dish. BUT BE CAREFUL NOT TO OVERCOOK IT!