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Shrimp de jonghe

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Ingredients/Components

butter or margarine - 3/4 c
salt
chopped fresh parsley - 1 Tbsp
fine dry bread crumbs - 3/4 c
dry sherry - 1/2 c
instant minced onion - 1/4 tsp
tarragon - 1/4 tsp
dash of nutmeg - 1 item
raw, shelled, deveined shrimp - 2 lb
to 5 cloves garlic, peeled and sliced - 4 item
dash of dried thyme leaves - 1 item
chives or scallions, finely chopped - 1/4 tsp

How to make shrimp de jonghe:

Melt 3/4 cup butter in a deep, 2-quart casserole dish on Full power for 1 minute. Add sliced garlic and heat, uncovered, on Full power for 2 1/2 minutes or until garlic is browned. Remove garlic slices from melted butter. Add tarragon, parsley, nutmeg, thyme, chives, onion, salt and sherry to butter. Stir to combine. Remove 1/4 cup of seasoned butter mixture and mix with 3/4 cup bread crumbs. Place raw shrimp in a shallow 2-quart casserole dish with remaining butter. Stir to coat raw shrimp with seasoned butter. Sprinkle buttered bread crumbs over shrimp. Heat, uncovered, on Full power for 10 minutes or until crumbs are browned and shrimp are pink. Do not overcook shrimp.

Recipe categories: Main dish, Shellfish, Shrimp.

Rating:

3.3

Average rating: 3.3, total votes: 8

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