Shrimp De Jonghe
|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|
|Uncooked shrimp||2 Pound, shelled and deveined|
|Sherry||1⁄2 Cup (8 tbs)|
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.