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Shrimp De Jonghe

Quick.easy.cooking's picture
Ingredients
  Peanut oil 1⁄3 Cup (5.33 tbs) (Planter's)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Tablespoon
  Minced garlic 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Cayenne 1 Dash
  Uncooked shrimp 2 Pound, shelled and deveined
  Sherry 1⁄2 Cup (8 tbs)
Directions

Combine Planters Peanut Oil, coconut, bread crumbs, chopped parsley, minced garlic, salt, paprika and cayenne.
Reserve about 1/4 cup of mixture for topping.
Toss shrimp lightly in remaining mixture until shrimp are well coated.
Turn into lightly oiled 1 1/2-quart casserole.
Pour sherry over shrimp and sprinkle with reserved mixture.
Bake, uncovered, in moderate oven (375°F.) until shrimp are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Everyday

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