Ingredients: |
Ingredients: 1 cup panko bread crumbs, toasted
8 tablespoons unsalted butter, softened
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
1 teaspoon grated lemon zest plus 2 tablespoons juice
Salt and pepper
Pinch ground nutmeg
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 shallot, minced
6 garlic cloves, minced
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup dry sherry
Lemon wedges
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 375 degrees. Using your fingers, combine panko, 7 tablespoons butter, parsley, chives, lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg in medium bowl; set aside. Pat shrimp dry with paper towels and transfer to large bowl.
2. Melt remaining 1 tablespoon butter in 10-inch skillet over medium-high heat. Add shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 2 minutes. Add garlic, paprika, and cayenne and cook until fragrant, about 30 seconds.
3. Add sherry and lemon juice and bring to simmer, scraping up any browned bits. Continue to simmer until slightly thickened, about 2 minutes; transfer to bowl with shrimp and toss until shrimp are well coated.
4. Shingle shrimp in 13 by 9-inch baking dish. Scrape any remaining garlic mixture from bowl over shrimp. Sprinkle panko mixture over shrimp. Bake until shrimp are pink and mixture is bubbling around edges, 15 to 17 minutes. Let cool for 5 minutes and serve with lemon wedges. Serves 4.
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This recipe for Shrimp De Jonghe is from