Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe)

Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe) created by twissis

I think that in the 50's and 60's every special casserole had "cooking sherry" and "buttered bread crumbs" and parsley. This is another one of my mother's recipe from the big plastic bag. I swear this recipe says it has a "lusty" flavor.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Rinse shrimp, drop unshelled shrimp into boiling salted water.
  • Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
  • Drain, cool in cold water.
  • Peel off shells and remove vein that runs down back.
  • To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
  • Add bread crumbs and toss.
  • Place shrimp in greased individual casseroles or 11 x 7 baking dish.
  • Spoon butter mixture over.
  • Bake at 325F for 20 to 25 minutes or until crumbs brown.
  • Sprinkle with additional parsley.
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RECIPE MADE WITH LOVE BY

@mary winecoff
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@mary winecoff
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"I think that in the 50's and 60's every special casserole had "cooking sherry" and "buttered bread crumbs" and parsley. This is another one of my mother's recipe from the big plastic bag. I swear this recipe says it has a "lusty" flavor."
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  1. CityCatt
    I too took the other chefs' recommendation of replacing the sherry with lemon juice, but otherwise followed the instructions exactly. Wasn't a hit with the family. Something about the taste was just a little off. We ended up using the left-over shrimp in a different dish the next day.
    Reply
  2. athenalove46
    I had high hopes for trying this recipe. I followed all the steps and ingredients exactly but the sherry killed it. I even added less than called for just a tad and it seemed the shrimp soaked up the sherry flavor. Sorry.
    Reply
  3. Dandy Sandy
    I changed it to fit my candida diet so I eliminated the wine and bread crumbs and added lemon as the other chef recommended. This was delicious!!!!!
    Reply
  4. LouLouIzSpoiled
    I used regular Sherry, not that cheap stuff you get known as cooking Sherry. That stuff is nasty... Anyway, this was really good. I cut the recipe in half and then put in individual little casserole dishes for 3 of us. I did squirt lemon on top before cooking and just before serving for more flavor, and sprinkled on a little more salt at serving time. My guests loved it and so did I!
    Reply
  5. twissis
    Since you kindly allowed me to use Icelandic baby shrimp for this & they were pre-cooked, it took only minutes to prepare this in the individual gratin dishes I used. I think you are right that sherry wine was an automatic part of recipes in those decades & I am not sure it adds much here except moisture. We liked this a lot & see versatile use as a luncheon entree + a starter or main-dish for dinner. I will make this again & prob replace the wine w/more butter + lemon juice to add a bit of flavor zing. Thx for sharing your recipe w/us.
    Reply
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