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Shrimp Oreganta on Baby Spinach


2 lb. extra large shrimp (21-26), peeled, deveined, tails removed (or use 1 lb. shrimp 1 lb. large sea scallops (not the bay scallops)
2 T. olive oil
2 T. butter
2 T. minced garlic, (about 3 large cloves)
2 cups seasoned breed crumbs (use the prepered crumbs)
zest and juice of 1 lemon
1/4 cup grated Romano cheese
1 tsp. dried oregano
Dressing
1/2 cup olive oil (use your best quality)
juice of 2 lemons
pinch of salt and pepper
1 red pepper, cut into fine dice
8 cups baby spinach (about 1 Ib.) or use 1/2 spinach, 1/2 arugula
16 toast points cut outs (trees, stars, etc.), spread with herb cheese
1/2 cup chopped fresh parsley

Place shrimp and scallops in an oven proof dish in single layer. In medium skillet, heat oil & butter.
Add garlic and saute 30 seconds. Add breadcrumbs, stir over medium heat for 1 minute. Remove
from heat. Add lemon zest & juice, cheese and oregano. Sprinkle evenly over seafood. (Can be
made ahead up to this point). Preheat oven to 375 degrees, and bake for 8-10 minutes or until shrimp are
no longer pink. in a small bowl, whisk the dressing, adding red peppers last. Place spinach on 6
salad plates. Divide seafood among plates. Drizzle with dressing and top with toast points &
parsley. Serve at once. Serves 8. **Seafood should be room temperature, not necesssrily hot
from oven.

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