Chicago Shrimp De Jonghe
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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