Recipe by Bev
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 ;)).
Top Review by chia
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
- 2 lbs large shrimp, shelled and deveined (about 48)
- 1 clove garlic
- 1 1⁄2 teaspoons salt
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chervil
- 1 pinch dried thyme, crumbled
- 1 shallot, minced
- 1 tablespoon minced onion
- 1 cup unsalted butter, softened
- 1 1⁄2 cups fine dry breadcrumbs
- 1 pinch of freshly grated nutmeg
- 1 pinch mace
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
- Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
- Preheat oven to 350°F.
- 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.
- 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.
- Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
- Cover with herbed breadcrumb mixture, then sprinkle with topping.
- Bake in upper third of oven until golden, about 15 minutes.
- Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
- *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
- Makes 8 servings.