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Shrimp de Jonghe


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Rate this recipe 4/5 (2 Votes)


  • 2 pounds fresh raw shrimp
  • 1/4 cup butter
  • 1/2 cup cold firm butter
  • 1 clove garlic minced or pressed
  • 1 teaspoon salt
  • 1 cup dry sherry or sauterne wine (1/2 water/wine)
  • 1/2 cup finely chopped parsley
  • 1 1/4 cups dry bread crumbs
  • 1/4 cup grated Italian cheese
  • 1/4 cup melted butter


Servings 4


Step 1

Cook raw shrimp gently in salted boiling water 3 to 5 minutes depending on size. Remove shells and intestinal vein. Split lengthwise and saute shrimp in the 1/4 cup butter for a few seconds. Beat the 1/2 cup butter til very light (about 3 minutes.) Add the garlic, salt, wine (a little at a time), parsley and the bread crumbs alternately. Pour shrimp into a greased shalllow round baking dish (10 x 1& 1/3"). Spread crumb mixture over shrimp with a fork as uniformly as possible. Sprinkle with cheese and drizzle with melted butter. Bake at 350 degrees for about 40 minutes (10 minutes longer if casserole is prepared in advance and ingredients are cold), then broil until brown and crisp for 2-3 minutes.


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