Supper Club Shrimp De Jonghe For 2 Or 3 Recipes

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 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.

SUPPER CLUB SHRIMP DE JONGHE FOR 2 (OR 3)

Steps:

• Combine the bread crumbs, salt and pepper and set aside.
• Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
• Preheat oven to 400 degrees F.
• In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
• Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
• Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
• Lightly broil for a minute or 2 more if you like really crunchy crumbs.
• I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.

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:

• 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.