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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SHRIMP OREGONATA

From: Chris Fennimore, WQED/Pittsburgh
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

2 pounds extra large shrimp, peeled and deveined
2 cups breadcrumbs
2 tablespoons parsley
1 tablespoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 tablespoon crushed red pepper
2 tablespoons olive oil
DIRECTIONS:
Grease a baking dish large enough to hold the shrimp in a single layer. Mix the breadcrumbs with the seasonings. Sprinkle about half the breadcrumb mixture in the pan and arrange the shrimp on top. Spoon the sauce on top of the shrimp and then sprinkle on the remaining breadcrumbs. Drizzle with the olive oil. Bake at 350 degrees for about 20 minutes until the top begins to brown.

ingredients(s): basil, bread crumb, marinara sauce, parsley, red pepper, shrimp,

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SHRIMP OREGONATA - NOTES

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SHRIMP OREGONATA - REVIEWS

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