Shrimp de Jonghe
- 1 clove garlic
- 1/4 cup dry sherry
- 3/4 cup butter – room temperature
- 1 T. Chopped onions
- 1 T. Chopped parsley
- 1/2 cup dry bread crumbs
- 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.