Shrimp De Jonghe Recipe
Ingredients
1/3 cup Planters Peanut Oil
1/2 cup flaked coconut
1/4 cup fine dry bread crumbs
3 Tbs. chopped parsley
1 Tbs. minced garlic
3/4 tsp. salt
1/4 tsp. paprika
Dash cayenne
2 pounds uncooked shrimp, shelled and deveined
1/2 cup sherry
Directions
Combine Planters Peanut Oil, coconut, bread crumbs, chopped parsley, minced garlic, salt, paprika and cayenne.
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.
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.
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