SHRIMP DE JONGHE NO. 2 ****

l-3/4 cups fresh white breadcrumbs
l/3 cup whole wheat breadcrumbs
3/4 (l-l/2 sticks) softened butter
2 tbsps. chopped garlic
2 tbsps. minced parsley
2 tsps. minced shallots
l/2 tsp. Worcestershire sauce
dash of Tabasco sauce.
Combine all above ingredients in food processor fitted with steel blade. Mix until well combined, then shape into a log about l” in diameter and wrap in aluminum foil. Refrigerate until set, at least an hour.
Peel and devin l6 large (2l-25) shrimp and refrigerate, covered.
In a shallow casserole just large enough to hold the shrimp in a single layer or in individual casseroles, arrange l/8″ thick slices of the butter mixture. Arrange shrimp over butter and top with l/4″ thick slices of the butter mixture.
Bake at 375 until shrimp are cooked through and bread crumbs are crisp and golden, l0 to l5 mins. Do not overcook or shrimp will toughen.
Serves 4 as an appetizer or 2 generously as an entree.
Prodigy