Shrimp De Jonghe

1. 1

   Cream together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.

2. 2

   Put the shrimp into boiling salted water. Cover and remove from heat to remain only until they turn pink. Rinse with cold water and drain.

3. 3

   Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.

4. 4

   Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling

5. 5

   Teacher's Tip: Because this is so unbelievably rich, Shrimp de Jonghe doesn't want much in the way of accompaniment. A simple salad with a vinaigrette or a plain-but-perfect green vegetable along with enough crusty bread to sop up ALL the sauce - will be PERFECT!

6. 6

   Wine Tip: The richness of Shrimp de Jonghe lends itself naturally to an elegant Chardonnay. I'd suggest a Meursault (from the southern end of Burgundy).

* Per serving · 4 servings · Values may vary.

No additional tips available.