Supper Club Shrimp De Jonghe for 2 (Or 3)
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 453.59 g shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
- 78.78 ml plain dried breadcrumbs (like Progresso)
- 2.46 ml salt
- 1.23 ml pepper
- 44.37 ml butter, softened
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 14.79 ml minced fresh parsley
- 22.18 ml minced chives
- 4.92 ml minced onion
- 1.23 ml Worcestershire sauce
- 59.16 ml sherry wine
- paprika
- lemon (I personally like to squeeze a little lemon atop the finished dish) (optional)
directions
- Combine the bread crumbs, salt and pepper and set aside.
- Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
- Preheat oven to 400 degrees F.
- In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
- Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
- Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
- Lightly broil for a minute or 2 more if you like really crunchy crumbs.
- I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had a bunch of cooked shrimp from a party I forgot to bring it to. I had no idea what to do with it until I tried this. Now I will cook shrimp just to eat this dish. It was very good. I will cut back on the butter a bit next time as it is swimming in butter which was not necessary. But everything else was perfect. Thank you so much for sharing.
see 1 more reviews
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois