Shrimp De Jonghe Recipe
Ingredients
| Raw shrimp | 2 Pound | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs), melted | |
| 1/4 cup chopped green onions | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Chervil | 1 Teaspoon | |
| 1 teaspoon tarragon vinegar | ||
| Thyme | 1 Teaspoon | |
| Sherry | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Butter | 2 Tablespoon, melted | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
Directions
Peel, devein and wash shrimp.
Dry well.
Combine 1 cup crumbs with 1/2 cup butter, onion, garlic, parsley, chervil, vinegar, thyme, sherry, salt and pepper.
Place alternate layers or shrimp and crumb mixture in a buttered 1 1/2 -quart casserole.
Combine 2 tablespoons butter with 1/2 cup crumbs and sprinkle over top of casserole.
Bake in a 350° F.oven for 1 hour or until nicely browned.
Dry well.
Combine 1 cup crumbs with 1/2 cup butter, onion, garlic, parsley, chervil, vinegar, thyme, sherry, salt and pepper.
Place alternate layers or shrimp and crumb mixture in a buttered 1 1/2 -quart casserole.
Combine 2 tablespoons butter with 1/2 cup crumbs and sprinkle over top of casserole.
Bake in a 350° F.oven for 1 hour or until nicely browned.
Chef
