Homemade Shrimp De Jonghe
|Fresh shrimp/Four 5 ounce cans shrimp||2 Pound, cooked, shelled, deveined|
|Toasted dry bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Crushed tarragon||3⁄4 Teaspoon|
|Crushed garlic||1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Sherry||1⁄4 Cup (4 tbs)|
If using canned shrimp, drain; cover with ice water.
Let stand 5 minutes; drain.
Combine crumbs, onions, parsley, and seasonings.
Add butter and sherry; mix thoroughly.
Combine crumb mixture and shrimp; toss lightly.
Place in well-greased, shallow 1 quart casserole.
Bake in 400 Â°F oven 15 to 20 minutes, until lightly browned.