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Homemade Shrimp De Jonghe

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Shrimp de jonghe is a special preparation of whole shrimps hailing from Chicago. A casserole like preparation, the shrimp de jonghe is a herbed recipe made with added breadcrumbs laced with the flavors of sherry and garlic.
Ingredients
  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
  Nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Sherry 1⁄4 Cup (4 tbs)
Directions

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 °F oven 15 to 20 minutes, until lightly browned.

Recipe Summary

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

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