0 recipes from contoocook and beyond

SHRIMP DE JONGHE

2 lbs. cleaned, cooked shrimp (jumbo)
4 cloves garlic
3/4 cup butter
l/4 tsp. tarragon leaves
l/3 cup snipped parsley l/4 cup finely chopped onion
dash cayenne pepper
dash of paprika
dash of mace and thyme
2 tsp. salt
l/2 cup dry sherry
3/4 cup plain bread crumbs
Heat oven 400. Divide shrimp among 8 ungreased individual casseroles. Cook and stir garlic in butter until butter browns. Remove from heat. Add remaining ingredients except bread crumbs. Toss l/4 cup of the garlic/butter with bread crumbs. Pour remaining butter mixture over shrimp in casserole and top with buttered crumbs. Bake uncovered l0 mins. (Do not voer bake shrimp as they tend to become though, but make sure butter is bubbly when removed from the oven). Garnish with sprigs of parsley.
Remeber: 2 lbs. raw uncleaned shrimp equals l lb. when cleaned and cooked.
Betty Crocker and Prodigy
Serves 4.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter
https://recipes.connorbowen.com/recipe/shrimp-de-jonghe/