Ingredients
-
1
-
6
-
3/4
-
1/4
-
1
-
1/2
-
1/4
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Shrimp De Jonghe,This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but used green onion instead; feel free to use either one.,Ok so this was the only recipe that didnt pre cook the shrimp so I followed this! Shrimp cooks so fast and gets rubbery of precooked so thats why I chose this recipe. used more bread crumb/butter/garlic mixture because I wanted to shrimp to be completely covered but just adjusted the recipe to have enough! Never thought to use green onion in the recipe but I tried it this time and it works! Also Ive made this before with the wine but if I dont have wine use 1/4 cup of broth usually chicken. Tastes just as good! Love this dish!! Ps. I never knew (living in a Chicago suburb my whole life until a year ago) that this was a Chicago exclusive, Ive missed it! Very good!,This recipe is so scrumptious. I am in awe how easy and delicious it was to make. I did not use sherry wine but put a small amount of white wine at the bottom of the dish before placing in the oven 25 minutes was on spot as the shrimp was perfectly baked.
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Steps
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1
Done
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Preheat Oven to 350f Grease a 1 to 1-1/2 Quart Casserole Dish. |
|
2
Done
|
Melt the Butter in a Medium Size Saucepan Over Medium-Low Heat. Add the Garlic and Saute About 30 Seconds. |
|
3
Done
|
Stir in the Shrimp, Sherry, Onion, Salt, Cayenne, and Paprika. Add 6 Tbsp of the Bread Crumbs and Stir Until Moistened. |
|
4
Done
|
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. |
