All recipes for shrimp De Jonghe contain pretty much the same ingredients, the primary difference among them being how much garlic is used. One clove results in a chafing-dish meal reminiscent of ladies lunch. Six cloves make a macho casserole.
Ingredients
- 2 pounds jumbo shrimp, shelled and deveined
- 1 1/2 sticks salted butter, softened
- 1 cup fine dry breadcrumbs
- 1/3 cup minced fresh parsley leaves
- 1/2 cup dry sherry
- 1-6 cloves garlic, minced
- 1 teaspoon salt
- Dash of cayenne pepper
- Dash of paprika
- Toast points (optional)
Directions
1. Add the shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
2. Preheat the oven to 375°F. Butter a shallow casserole just large enough to hold all the shrimp in one layer.
3. Stir together the butter, bread crumbs, parsley, sherry, garlic, salt, cayenne pepper, and paprika.
4. Place the shrimp in the prepared casserole and spoon the bread crumb mixture evenly over them.
5. Bake until the crumbs are golden brown and sizzling, about 30 minutes.
6. Serve shrimp on toast points, if desired.
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Submitted 9/4/11.
Source: The Lexicon of Real American Food by Jane and Michael Stern
Submitted By: b smith
Shrimp De Jonghe