Shrimp oreganata

This recipe was made for my 2007 Holiday Party featuring an Italian inspired menu. You can read about it and view the additional recipes I made for this event HERE.

Shrimp oreganata

3lb large cooked shrimp (31-40 count)

olive oil for sauteeing

1/4 cup minced garlic

1/4 cup finely chopped onion

1 tablespoon italian seasoning

1 box sun-dried tomato Wheat Thins
1 stick butter, melted
Chopped parsley (garnish)

Preheat oven to 350 degrees.

In a skillet, coat bottom with olive oil.

Saute garlic and onion in olive oil.

Turn off heat and toss in frozen cooked shrimp in baking pan.

Add italian seasoning.

Process Wheat Thins in a food processor to crumbs.

In a bowl combine processed Wheat Thins with melted butter.

Sprinkle this cracker mixture over shrimp.
Cover with foil and bake in preheated oven for 20 minutes.

Garnish with chopped parsley.