"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp de Jonghe Recipe

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This recipe for Shrimp de Jonghe, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mae Roche Raymond
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lb. large shrimp, peeled, deveined and cooked
1 stick butter, melted
1 clove garlic, minced
2 T. sherry (or hot milk)
1/2 c. bread crumbs
1/4 c. parsley, chopped
Salt and pepper to taste
Parmesan cheese

Directions:
Directions:
Arrange shrimp in a single layer in a buttered baking dish. Combine butter and garlic; add sherry, bread crumbs, parsley, salt, pepper and Parmesan cheese. Dot the shrimp with the paste.
Bake the shrimp for about 15 minutes in a 400 F. oven; top should be lightly browned. Serve with lemon wedges and a good, crusty bread.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe was created at de Jonghe's restaurant in Chicago. I used to make individual servings in "scallop shells" and there were never any leftovers.

 

 

 

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