Shrimp de Jonghe


Shrimp de Jonghe

  • 1 clove garlic
  • 1/4 cup dry sherry
  • 3/4 cup butter – room temperature
  • Paprika
  • 1 T. Chopped onions
  • 1 T. Chopped parsley
  • 1/2 cup dry bread crumbs
  • Salt
  • 24 large shrimp cooked, shelled and de veined.

Crush garlic to pulp in butter. Heat until melted, then remove from heat. Add onions, parsley, sherry, paprika and a little salt. Toss shrimp in this mixture to coat well. Arrange in a buttered casserole. Sprinkle with bread crumbs. Put in preheated 350 degree oven 20 min. Or until heated through.

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