Shrimp de Jonghe

Shrimp sautéed then baked with de Jonghe homemade breadcrumb topping. Serves 6 to 8

3 lb Jumbo Shrimp, shelled and deveined 1.5 g
1 tbsp each Butter and olive oil for sauté 15 mL each
2-1/4 cups White wine, hot 550 mL
1-1/2 cups Homemade bread crumbs, toasted 375 mL
3/4 cup Parsley, minced 175 mL
2 Garlic cloves, minced 2
1-1/2 tsp Salt 7 mL
1/4 tsp Pepper 1 mL
4 tbsp Butter, softened 75 mL
6 tbsp Parmesan cheese 90 mL
2 tbsp Butter, melted 25 mL

Preheat oven to 350F [180C]

Sauté shrimp in butter and oil over medium heat, for 2 minutes. Place in 2-quart [2.25 L] shallow casserole. In a bowl mix well with fork bread crumbs and hot wine. Let stand while absorbed. If too thick, add more wine. Add parsley, garlic, salt, pepper and the softened butter. Mix thoroughly, spread over shrimp. Sprinkle with Parmesan cheese. Drizzle melted butter on top. Bake uncovered for 30 minutes. Turn oven heat to broil. Place shrimp under broiler to brown. Allow only a few minutes and watch carefully to prevent shrimp from burning.

This recipe comes from Walgreen's Prescriptions for Good Taste cookbook. It you ever see this recipe book at Walgreen's be sure and buy it, they have many wonderful recipes

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