Shrimp Dejonghe

Directions

1. 1
   In a food processor, process the bread pieces to make bread crumbs.
2. 2
   Measure out 1-1/4 cups of crumbs.
3. 3
   In a bowl, with an electric mixer, blend the butter, Worcestershire sauce and red pepper sauce.
4. 4
   Add the garlic, parsley and shallot, and blend.
5. 5
   Add the breadcrumbs and blend to evenly distribute.
6. 6
   (The butter can be made well ahead.
7. 7
   Scrape it onto a piece of waxed paper or plastic wrap and form into a log 6 inches long.
8. 8
   Wrap well and refrigerate.)
9. 9
   Preheat the oven to 450F Arrange 6 shrimp in each of six small (preferably oval) gratin dishes or shallow ramekins.
10. 10
    Dividing evenly, spread the butter over the shrimp.
11. 11
    (If you've made a butter log ahead, cut it into slices and place over the shrimp in a single layer, not overlappping.)
12. 12
    Bake for 10 to 12 minutes, or until nicely browned.
13. 13
    Serve hot.
14. 14
    Notes: I have made this in one big gratin dish, but for an attactive presentation I like to serve in individual serving dishes ;).