Shrimp de Jonghe
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 teaspoon salt
- 1 cup fine dry bread crumbs
- 1/2 cup dry sherry
- dash of paprika
- dash of cayenne
- Carbohydrate 16 g(5%)
- Cholesterol 252 mg(84%)
- Fat 26 g(39%)
- Fiber 1 g(4%)
- Protein 23 g(47%)
- Saturated Fat 15 g(76%)
- Sodium 1173 mg(49%)
- Calories 399
Preparation 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool. 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer. 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended. 4. Place shrimp in casserole and spoon bread-crumb mixture over them. 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes. 6. Serve shrimp on toast points, if desired.
Preparation 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool. 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer. 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended. 4. Place shrimp in casserole and spoon bread-crumb mixture over them. 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes. 6. Serve shrimp on toast points, if desired.
