Continuing with my meat-free Lent, I’m cheating a bit with seafood – keeps me from eating just carbs.
I recently ate Shrimp Oreganata at Biggie’s Clam Bar in Carlstadt. Just tasting it I felt I could do something similar to replicate the herbed bread crumb topping, of course using my beloved Ritz Cracker Crumbs.
I thawed some medium sized shrimp that I had in my freezer, and removed the tails. I greased the bottom of a pie dish and arranged the shrimp in a layer kind of near each other.
In a small bowl I mixed cracker crumbs, lemon juice, garlic powder, oregano, pepper, cayenne pepper, Italian seasoning, some nutmeg, and a bit of oil to further wet the mixture. I pressed the crumbs over the shrimp and baked everything at 400 degrees until golden brown, about 12 minutes. My tummy was quite satisfied with the results.