Skip to Content
Recipes

Shrimp Oreganata That Would Make Bubba’s List in Forrest Gump

This recipe for shrimp oreganata turns the butterflied shrimp into a sort of cutlet, then tops it off with a white wine butter sauce.

Shrimp Oreganata.

Shrimp Oreganata.

One of my favorite dishes is Shrimp Oreganata. And one of my favorite scenes in one of my favorite movies, Forrest Gump, is when his enlisted buddy and shrimp aficionado, Bubba, lists myriad ways which shrimp can be prepared.

Unfortunately for us Oreganata aficionados, Bubba does not mention our favorite. This is probably because Bubba was a Southerner, steeped in the cuisine of the Delta, as opposed to being Italian.

Another reason, though, is that Bubba never had my version of Shrimp Oreganata, that doesn't just top the butterflied shrimp with an unctuous, slightly-zesty topping, but immerses the entire shrimp (expect the shell-intact tail) with a coating that almost makes the shrimp into a cutlet.

I also like to make a white wine butter sauce with the coating left in the pan, which adds another level of flavor to this wholly satisfying dish.

I'm going to assume Bubba would approve...

Shrimp Oreganata

Shrimp Oreganata

Recipe by Andrew Cotto
0.0 from 0 votes
Servings

4

servings
Prep time

20

minutes
Cooking time

12

minutes

Ingredients

  • 1 lb. 1 medium shrimp, cleaned, peeled (tails intact), butterflied and rinsed (left to dry on paper towels)

  • 2/3 cup 2/3 plain breadcrumbs

  • 1/3 cup 1/3 Parmigiano Reggiano cheese, grated

  • 1 Tbsp. 1 garlic, minced

  • 2 tsp. 2 lemon zest, grated

  • 2 tsp. 2 fennel pollen or dried oregano

  • 1/2 tsp. 1/2 Cajun seasoning or Old Bay

  • 2 Tbsp. 2 unsalted butter

  • 1/2 cup 1/2 dry white wine

  • 1 1 lemon quartered

  • Extra Virgin Olive Oil (as needed)

  • Salt (to taste)

Directions

  • Preheat oven to 450°F.
  • Add dry shrimp to a large bowl and coat with EVOO.
  • Season to taste with salt and the Cajun seasoning or Old Bay. Toss and set aside.
  • On a baking sheet or baking dish, combine the breadcrumbs, Parmigiano, garlic, lemon zest, fennel pollen or oregano. Mix thoroughly.
  • Dredge the pieces of shrimp in the mixture, pressing the butterflied side into the mixture and making sure the top is also coated. Leave the tails uncoated.
  • Align the shrimp, tails up, butterflied side down, without crowding on an ovenproof dish or tray that has been coated in EVOO.
  • Bake for 10 minutes.
  • Turn on the broiler and broil until the tops just get crispy (1-2 minutes)
  • Remove the pan or tray and plate the shrimp decorously on a platter.
  • Add white wine and butter to the baking pan. Mix with the remaining crumbs to make a sauce.
  • Spoon the sauce over the shrimp.
  • Squeeze lemon wedges over the shrimp.
  • Serve!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

How to Make Autumn Bruschetta

A cozy twist on a classic Italian bite with ricotta, roasted squash, and rosemary salt.

October 29, 2025

How to Make Nonna’s Soup Squares

Made with just five ingredients, these cheesy soup squares add flavor, comfort, and nostalgia to every spoonful.

October 29, 2025

Abbiocco Brings Italian-Inspired Comfort to Maine

At Abbiocco, owner Cole Curcio blends Italian inspiration with Maine warmth, serving house-made pasta, crafted cocktails, and a feeling that’s all family.

October 28, 2025

Rachael Ray on the Italian Nature of Her Benevolent Soul

Appetito interviews the iconic Rachael Ray on her nature of providing for others through charity and cooking.

October 27, 2025

Ops East Village Launches Collaborative Pizza Series in NYC

The James Beard Award-nominated pizzeria celebrates community with a new pizza series featuring collaborations with Rosella, Yellow Rose, Win Son Bakery, and more.

October 27, 2025
See all posts