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Shrimp De Jonghe Recipe
|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)|
Serving size: Complete recipe
Calories 2046 Calories from Fat 1041
% Daily Value*
Total Fat 119 g183%
Saturated Fat 40.1 g200.7%
Trans Fat 0 g
Cholesterol 1378.9 mg
Sodium 3309.1 mg137.9%
Total Carbohydrates 44 g14.8%
Dietary Fiber 9.8 g39.4%
Sugars 4.6 g
Protein 191 g382.8%
Vitamin A 124.3% Vitamin C 140.7%
Calcium 59.8% Iron 151.5%
*Based on a 2000 Calorie diet
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.