Total Time
1hr 30mins
Prep 1 hr 15 mins
Cook 15 mins

This recipe come from a 1947 issue of Gourmet Magazine. Created at de Jonghe's restaurant in Chicago, this dish is a memorial to a time when we were afraid of garlic but not of butter. The amount of garlic in it was considered outrageously racy. (Increase or decrease the amount to suit your tastes ;)).

Ingredients Nutrition


  1. Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
  2. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
  3. Preheat oven to 350°F.
  4. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
  6. Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
  7. Cover with herbed breadcrumb mixture, then sprinkle with topping.
  8. Bake in upper third of oven until golden, about 15 minutes.
  9. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
  10. *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
  11. Makes 8 servings.
Most Helpful

5 5

pure nostalgia, this was delicious. i loved the spice combo , it added so much flavor to the version i remember making in the 70's on the stovetop, with fewer ingredients. i cut this in half, and it made 3 generous servings, we like to eat. this is also very quick, half an hour to the table so it is perfect for a weeknight dinner. thanks bev