Shrimp de Jonghe

Ingredients

Seafood
- 2 lbs American shrimp, jumbo wild

Produce
- 1/3 cup Flat-leaf parsley
- 1 cloves Garlic

Baking & Spices
- 1 dashes Cayenne pepper
- 1 dashes Paprika
- 1 tsp Sea salt

Bread & Baked Goods
- 1 cup Bread crumbs from a stale baguette

Dairy
- 3/4 cup Butter, unsalted

Beer, Wine & Liquor
- 1/2 cup Fino sherry

Found on food52.com

Description

Shrimp de Jonghe was created by a Belgian chef/restaurateur in Chicago many years ago – probably in the ‘20’s. It’s been one of my favorite things to eat since I was about six and my “Fairy Godmother” took our family to a restaurant where this was a specialty. I figured out how to make it when I was a teenager, and the rest is history. I didn’t know until recently, though, that Shrimp de Jonghe was unknown to most of the rest of the USA. If you like shrimp, you definitely should have this recipe!

Ingredients

3/4 cup unsalted butter
1 teaspoon sea salt
1 or 2 cloves garlic, very finely chopped (or to taste)
1 cup bread crumbs from a stale baguette
1/3 cup very finely chopped flat-leaf parsley
1/2 cup Fino sherry
dashes of cayenne pepper
dashes of paprika
2 pounds jumbo wild American shrimp, peeled and deveined

Directions

Cream together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.
Put the shrimp into boiling salted water. Cover and remove from heat to remain only until they turn pink. Rinse with cold water and drain.
Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.
Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling
Teacher’s Tip: Because this is so unbelievably rich, Shrimp de Jonghe doesn’t want much in the way of accompaniment. A simple salad with a vinaigrette or a plain-but-perfect green vegetable along with enough crusty bread to sop up ALL the sauce will be PERFECT!
Wine Tip: The richness of Shrimp de Jonghe lends itself naturally to an elegant Chardonnay. I’d suggest a Meursault (from the southern end of Burgundy).