Homemade Shrimp De Jonghe Recipe
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
| Shrimp | 2 Pound, cooked, shelled | |
| Dry bread crumbs | 3/4 Cup (16 tbs), toasted | |
| 1/4 cup chopped green onions and tops | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Tarragon | 3/4 Teaspoon, crushed | |
| Garlic | 1/4 Teaspoon, crushed | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Sherry | 1/4 Cup (16 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.
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.
Chef
