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    You are in: Home / Recipes / Garlicky Shrimp With Bread Crumbs (De Joughe) Recipe
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    Garlicky Shrimp With Bread Crumbs (De Joughe)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Lise in Indiana's Note:

    Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce

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    Units: US | Metric


    1. 1
      Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
    2. 2
      In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
    3. 3
      Cook and stir until crumbs are golden brown, 5 to 10 minutes.
    4. 4
      Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
    5. 5
      Wipe out the skillet with paper toweling.
    6. 6
      Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
    7. 7
      Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
    8. 8
      Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
    9. 9
      Remove pan from heat and transfer shrimp to a large plate.
    10. 10
      Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
    11. 11
      Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
    12. 12
      Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
    13. 13
      Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
    14. 14
      Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
    15. 15
      Stir in lemon juice and remaining 1 Tbs. parsley.
    16. 16
      Reduce heat to medium-low and return shrimp to sauce and toss to coat.
    17. 17
      Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
    18. 18
      Transfer to serving dish and sprinkle with the toasted bread crumbs.
    19. 19
      Garnish with lemon wedges, if desired.

    Ratings & Reviews:

    • on January 22, 2010


      I got this one from America's Test Kitchen and it's a favorite of mine. Says it serves 4, it only goes as far as 2 in my house cuz we like so much. You must try it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garlicky Shrimp With Bread Crumbs (De Joughe)

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 628.9
    Calories from Fat 240
    Total Fat 26.6 g
    Saturated Fat 12.4 g
    Cholesterol 391.4 mg
    Sodium 779.2 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 1.1 g
    Sugars 2.8 g
    Protein 49.6 g

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