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