SHRIMP DE RECIPES
SHRIMP DE JONGHE RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
- Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
- Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
- 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.
Nutrition Facts : Calories 466.7, FatContent 25.6, SaturatedFatContent 15, CholesterolContent 251.6, SodiumContent 1583.4, CarbohydrateContent 17.6, FiberContent 1, SugarContent 2, ProteinContent 23.4
SHRIMP DE JONGHE I RECIPE | ALLRECIPES
Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.
Provided by Jenne
Categories Appetizers and Snacks Seafood Shrimp
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
- Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
- Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
- Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.
Nutrition Facts : Calories 864.2 calories, CarbohydrateContent 43.9 g, CholesterolContent 381.3 mg, FatContent 50.5 g, FiberContent 3.1 g, ProteinContent 36.2 g, SaturatedFatContent 30.2 g, SodiumContent 1035 mg, SugarContent 4.5 g
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Though I can no longer enjoy this wonderful dish since suddenly becoming deathly allergic to crustacians at age 19, I do still enjoy making it for company! It's a fairly simple dish consisting of whole peeled shrimp cooked in individual serving dishes swimming in garlic butter and topped with fine bread crumbs and then broiled. Talk about GOOD?! Wow.. *sigh*, one of the dishes I miss most. Hopefully you all can enjoy it for me! :D
*De Jonghe Hotel on Chicago's Monroe Street first served this dish in the 1920s. (When my mom made this, we had it as a main dish, but it can also be an appetizer.)
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Reviews 5
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Reviews 5
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- * When salting water for cooking, use 1 tablespoon for every 4 quarts water. **This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized. ***Lastly, I don't recall my mom using a whole lot of fresh herbs when making this herself, especially during the winter! So she had to have either subbed dried herbs for some of them, or used Italian seasoned breadcrumbs instead. So that's an option for you, too. All I remember was it was PURE HEAVEN... do hope you try it! Enjoy for me!!
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