Shrimp De Jonghe Recipe
Ingredients
| Shrimp package | 1 , uncooked | |
| Garlic | 1 Clove (5gm), sliced | |
| Butter | 1/4 Cup (16 tbs) | |
| Dash each of tarragon, nutmeg, mace, thyme, pepper, and onion powder | ||
| Salt | 1/2 Teaspoon | |
| 2 tbsp. consomme' or cooking sherry | ||
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
Directions
Heat oven to 400° (mod. hot).
Cook 12 to 16 shrimp as directed on pkg.
Do not overcook. (Do not thaw remaining shrimp.
Make into shrimp cocktail or salad another day.) Drain cooked shrimp; place in 2 individual baking dishes.
Cook garlic in butter until butter browns; remove garlic.
Add herbs, seasonings, and consomme to butter.
Remove 1 tbsp. butter mixture and toss with bread crumbs.
Pour remaining butter mixture over shrimp.
Top with buttered crumbs.
Sprinkle with minced parsley.
Bake 15 min.
Cook 12 to 16 shrimp as directed on pkg.
Do not overcook. (Do not thaw remaining shrimp.
Make into shrimp cocktail or salad another day.) Drain cooked shrimp; place in 2 individual baking dishes.
Cook garlic in butter until butter browns; remove garlic.
Add herbs, seasonings, and consomme to butter.
Remove 1 tbsp. butter mixture and toss with bread crumbs.
Pour remaining butter mixture over shrimp.
Top with buttered crumbs.
Sprinkle with minced parsley.
Bake 15 min.
Chef
