When you hear “oreganata,” you may immediately think of clams or oysters – but this recipe is all about the prawns. You’ll split them in half, then top with the buttery, garlicky herbed breadcrumbs and broil.
For the sauce: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Let cool slightly, then add the lemon juice, garlic and salt. Set aside and keep warm.
For the breading: Combine the Parmesan, panko, parsley, oregano and garlic in a large bowl. Stir in the melted butter. Set aside.
For the prawns: Season with salt and pepper. Spread the seasoned breadcrumbs inside the cavity of the split prawn. Broil on a baking sheet until the prawns are cooked through and the breading is brown, 6 to 8 minutes.
Transfer the prawns to a serving platter, drizzle with the brown butter sauce and garnish with the chopped parsley.
You may find prawns in your neighborhood grocery store. However, I’d recommend forming a relationship with your local seafood market!