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Shrimp De Jonghe

Fondue.Chef's picture
Ingredients
  Raw shrimp 2 Pound
  Dry breadcrumbs 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Chopped green onions 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Finely chopped parsley 2 Tablespoon
  Chervil 1 Teaspoon
  Tarragon vinegar 1 Teaspoon
  Thyme 1 Teaspoon
  Sherry 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Butter 2 Tablespoon, melted
  Dry breadcrumbs 1⁄2 Cup (8 tbs)
Directions

Peel, devein and wash shrimp.
Dry well.
Combine 1 cup crumbs with 1/2 cup butter, onion, garlic, parsley, chervil, vinegar, thyme, sherry, salt and pepper.
Place alternate layers or shrimp and crumb mixture in a buttered 1 1/2 -quart casserole.
Combine 2 tablespoons butter with 1/2 cup crumbs and sprinkle over top of casserole.
Bake in a 350° F.oven for 1 hour or until nicely browned.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp

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