Prep 1 hr
Cook 30 mins
A version of the dish created in the late nineteenth century for the restaurant in the Chicago hotel owned by Henri de Jonghe. Butter is the essential ingredient so this is not for fat watchers.
- 2 lbs medium shrimp
- 1⁄2 cup butter, melted
- 1⁄4 cup dry sherry
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ground nutmeg (just a pinch)
- salt, to taste
- cayenne pepper, to taste
- 1 cup dry breadcrumbs
- Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
- In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
- Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
- Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
- Spread half the crumb mixture over the shrimp.
- Add remaining shrimp in another layer; top with remaining crumb mixture.
- Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.
It's a shame....THAT THERE'S ONLY 5 STARS!!! This recipe was over the top good!!! We love garlic so we used 4 cloves, and I had chives still green in my garden despite snow. We will eat this over and over! Ratherbeswimmin', you've got a winner!