Shrimp De Jonghe
photo by rothiii
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
- 6 tablespoons butter
- 3⁄4 teaspoon minced garlic
- 1⁄4 cup sherry wine
- 1 tablespoon sliced green onion
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1⁄2 cup dry plain breadcrumbs
directions
- Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
- Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
- Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
- Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
Reviews
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5 star ALL the way. I have had the best in Chicago at the highest end restaurants and this dish rivals them all. I did not use the onions really not needed and cut the butter to 5 Tablespoons instead of 6. I also added parsley because it always make any dish look professional. I served it over rice even though that is not traditional as a 1b needed to serve 3 with a salad. Don't hesitate to try this one. You will make your guests think you are a Chef!
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Excellent! Will be making this again. Quick, easy and delicious. I tweaked the recipe a bit. My husband and I like our DeJohgne really moist, so we can sop up the juice with bread. I used about 12 tbsp butter, instead of the 6 called for. I also used Moscato wine instead of sherry, regular pepper instead of the cayenne, about two tbsp more of Italian style bread crumbs and sprinkled parsley on top. I left out the green onions, as I didn't have any on hand. Baked in 3 individual AuGratin dishes for 25 min. Came out perfect. As good, if not better, than the restaurant versions.
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Ok so this was the only recipe that didn’t pre cook the shrimp so I followed this! Shrimp cooks so fast and gets rubbery of precooked so that’s why I chose this recipe. I used more bread crumb/butter/garlic mixture because I wanted to shrimp to be completely covered but just adjusted the recipe to have enough! Never thought to use green onion in the recipe but I tried it this time and it works! Also I’ve made this before with the wine but if I don’t have wine I use 1/4 cup of broth usually chicken. Tastes just as good! Love this dish!! Ps. I never knew (living in a Chicago suburb my whole life until a year ago) that this was a Chicago exclusive, I’ve missed it! Very good!
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This was so good! I cut the butter in half to try to cut the fat/calories. I think next time I'll add a little stock so that there's more "juice". I didn't have cayenne handy, so I shook in a few drops of tabasco sauce. As someone else mentioned, I used seasoned bread crumbs. My family and company all raved! Made for Herb of the Month May 2010 - chives (green onions)
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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.