Recipe Exchange: Patrick Reilly’s baked-shrimp oreganata
Patrick Reilly's baked-shrimp oreganata serves two as an appetizer or one as an entree. (Courtesy Cocozza American Italian)
Looking to impress your Valentine? Chef Patrick Reilly has a dish that is guaranteed to win over his or her heart any day of the year.
Shrimp oreganta is an elegant dish, but it’s also easy to prepare.
Reilly, who owns The Majestic Grille and Cocozza American Italian with wife Deni, explained that like most American Italian dishes, oreganata migrated from Southern Italy to the streets of New York and New Jersey.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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