Shrimp Dejonghe

Name: Shrimp Dejonghe
Ingredients: 1 1/2 quarts water; 1/2 small onion, sliced; 1 celery stalk; 3 black peppercorns; 1 bay leaf; 1/4 tsp salt; 1 1/2 lbs large raw shrimp in the shell; 1/2 c. unsalted butter, melted; 2 tbsp dry sherry or white wine; 1 1/2 c. French breadcrumbs; 2 tbsp minced parsley; 1 tbsp minced shallot; 2 cloves garlic, minced; 1/2 tsp imported paprika; 1/8 tsp cayenne

15 ingredients

4 steps

Ingredients

1 1/2 quarts water
1/2 small onion, sliced
1 celery stalk
3 black peppercorns
1 bay leaf
1/4 tsp salt
1 1/2 lbs large raw shrimp in the shell
1/2 c. unsalted butter, melted
2 tbsp dry sherry or white wine
1 1/2 c. French breadcrumbs
2 tbsp minced parsley
1 tbsp minced shallot
2 cloves garlic, minced
1/2 tsp imported paprika
1/8 tsp cayenne

Directions

1

1. Put water, onion, celery, peppercorns, bay leaf, and salt into large saucepan. Heat to boil. Add shrimp; cover and return to boil. Drain immediately.
2

2. Pel dhrimp and put into large bowl. Ad half of the melted butter and sherry. Toss to mix
3

3. Heat oven to 400. Mix remaining melted butter and breadcrumbs in small bowl. Stir in parsley, shallot, garlic, paprika, and cayenne.
4

4. Spoon half of the shrimp mixture into a buttered 1 1/2 qt. baking dish. Top with half of the breadcrumbs. Top with remaining shrimp mixture. Top with remaining crumbs. Bake until crumbs are lightly browned, about 10 min. Serve immediately. Serve over rice