Shrimp De Jonghe

This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.

• Ready In: 50 mins
• Serves: 3

Ingredients

• 1  lb shrimp, peeled & deveined (I like to remove shell from tail too)
• 6  tablespoons butter
• 3⁄4 teaspoon  minced garlic
• 1⁄4 cup sherry wine
• 1  tablespoon  sliced green onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon paprika
• 1⁄2 cup  dry  plain breadcrumbs

Directions

1. Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
2. Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
3. Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
4. Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.