Shrimp Dejonghe Recipes

SHRIMP DE JONGHE I

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.

SHRIMP DE JONGHE

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.

SHRIMP DE JONGHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place shrimp in a baking dish.
• Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
• Bake in the preheated oven until golden brown, about 25 minutes.

SHRIMP DEJONGHE

Steps:

• Place shrimp in baking dish.
• Mix crackers, cheese, garlic, and parsley.
• Spread mixture over shrimp. Melt butter or margarine than add wine and pour over shrimp and cracker mixture.
• Bake 20 to 30 minutes at 350 until crumbs are lightly browned.
• ENJOY.

SHRIMP DEJONGHE

Steps:

• Melt butter over low heat in small saucepan.
• Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
• Stir bread crumbs into butter mixture.
• Place shrimp in 13x9 baking dish.
• Spread butter and crumb mixture over.
• Bake at 350 F degrees about 30 minutes, until crumbs brown.
• Sprinkle with more fresh chopped parsley.
• Serve with good bread for dipping in garlic/herb butter.

SHRIMP DE JONGHE II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. Bring the liquid to a boil and add the unshelled shrimp. Simmer for 5 minutes, then remove the pot from the heat. Let shrimp cool in the liquid. Drain the shrimp and shell and devein them.
• In a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. Slowly beat in the parsley, crushed garlic, salt, Worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.
• Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
• Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.

SHRIMP DE JONGHE

Steps:

• Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
• Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
• Preheat oven to 350°F.
• Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
• Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
• Cover with herbed breadcrumb mixture, then sprinkle with topping.
• Bake in upper third of oven until golden, about 15 minutes.
• Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
• *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
• Makes 8 servings.

CHICAGO SHRIMP DE JONGHE

Steps:

• Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
• In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
• Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
• Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
• Spread half the crumb mixture over the shrimp.
• Add remaining shrimp in another layer; top with remaining crumb mixture.
• Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

SHRIMP DE JONGHE

Steps:

• Cook shrimp in a 4-quart pot of boiling salted water * until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
• Preheat oven to 350°F.
• Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
• Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
• When salting water for cooking, use 1 tablespoon for every 4 quarts water.

SHRIMP DE JONGHE

Steps:

• 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
• 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
• 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
• 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
• 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
• 6. Serve shrimp on toast points, if desired.

SHRIMP DE JONGHE

Steps:

• Preheat oven to 400°F.
• Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
• Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
• Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.

SHRIMP DE JONGHE

Steps:

• Melt butter, add garlic, parsley, paprika, cayenne and wine.
• Non-stick spray in a 13x9 pan.
• Layer shrimp, sauce, breadcrumbs (repeat).
• Bake at 325 for 25 mins (or up to 45 mins).
• Serve over rice.