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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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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2273 Calories from Fat 1182

% Daily Value*

Total Fat 134 g206.4%

Saturated Fat 76.8 g383.8%

Trans Fat 0 g

Cholesterol 1685.3 mg561.8%

Sodium 4159 mg173.3%

Total Carbohydrates 63 g21%

Dietary Fiber 6 g24.1%

Sugars 4.4 g

Protein 195 g389.2%

Vitamin A 203.3% Vitamin C 156.1%

Calcium 79% Iron 167.4%

*Based on a 2000 Calorie diet

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Shrimp De Jonghe Recipe