Total Time
35mins
Prep 20 mins
Cook 15 mins

I copied a recipe similar to this several years ago from a Gourmet Magazine. I have combined several recipes for Shrimp de Jonghe to my liking. This has the added twist of the sherry and almonds. Almost a Spanish influence. You can either serve this as a starter coarse or main dish. It is a delightful recipe that is sure to please.

Ingredients Nutrition

Directions

  1. Peel and devein shrimp.
  2. Blanch shrimp in boiling water for 1 minute and drain. Rinse with cool water, drain and dry; set aside.
  3. In a bowl combine breadcrumbs and sherry. Let soak for about 10 minutes.
  4. In another bowl combine butter, garlic, shallots, lemon zest, cayenne and parsley. Mix well.
  5. Combine breadcrumb mixture with butter mixture and stir until well combined.
  6. Lay shrimp out, in single layer, in greased baking dish. Sprinkle with salt and pepper.
  7. Sprinkle breadcrumb mixture over top of shrimp.
  8. Top the dish with the almonds.
  9. Bake at 400°F (in preheated oven) for 15 minutes.

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