Shrimp De Jonghe Recipe
Ingredients:
- 2 pounds large cooked shrimp, cleaned and deveined
- 1 stick butter
- 1 clove garlic, minced
- 1/3 cup freshly chopped parsley
- 1/2 teaspoon paprika
- Dash of cayenne pepper
- 1/2 cup dry white wine
- 1 1/2 cup fresh bread crumbs
- 1/4 cup lemon juice
- Lemon wedges, for garnish
How to cook Shrimp De Jonghe:
- Preheat oven to 350°F (180°C).
- In a medium saucepan, melt butter. Add garlic, parsley, paprika, cayenne, wine and bread crumbs. Saute over medium-low heat about 5 minutes, stirring regularly.
- Place shrimp in a 9-inch square pan and sprinkle with lemon juice. Top with bread crumb mixture.
- Bake in preheated oven 15 minutes or until mixture is heated through.
- Serve hot with lemon wedges.
Notes:
The Shrimp De Jonghe recipe very easy to prepare and so good! This is good served with rice pilaf and a salad.
Comments:
Shrimp De Jonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.
This recipe for Shrimp De Jonghe serves/makes: 6
Main Ingredient: Shrimp
Preparation Method: Appetizer
Cuisine: American