Shrimp Dejonghe

1. 1

   In a food processor, process the bread pieces to make bread crumbs.

2. 2

   Measure out 1-1/4 cups of crumbs.

3. 3

   In a bowl, with an electric mixer, blend the butter, Worcestershire sauce and red pepper sauce.

4. 4

   Add the garlic, parsley and shallot, and blend.

5. 5

   Add the breadcrumbs and blend to evenly distribute.

6. 6

   (The butter can be made well ahead.

7. 7

   Scrape it onto a piece of waxed paper or plastic wrap and form into a log 6 inches long.

8. 8

   Wrap well and refrigerate.)

9. 9

   Preheat the oven to 450F Arrange 6 shrimp in each of six small (preferably oval) gratin dishes or shallow ramekins.

10. 10

    Dividing evenly, spread the butter over the shrimp.

11. 11

    (If you've made a butter log ahead, cut it into slices and place over the shrimp in a single layer, not overlappping.)

12. 12

    Bake for 10 to 12 minutes, or until nicely browned.

13. 13

    Serve hot.

14. 14

    Notes: I have made this in one big gratin dish, but for an attactive presentation I like to serve in individual serving dishes ;).

* Per serving · 4 servings · Values may vary.

No additional tips available.