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Chicago Shrimp de Jonghe




Source of Recipe


the web


List of Ingredients




2 pounds fresh shrimp
½ cup butter, melted
¼ cup dry sherry
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives
Pinch of ground nutmeg
Salt and cayenne pepper to taste
1 cup dry bread crumbs


Recipe



Place the shrimp in a large pot with enough water to cover and bring slowly to a boil. Cook until firm; drain, peel and devein.
In a medium-size mixing bowl, combine the melted butter, sherry, garlic, parsley, chives and nutmeg and season with salt and cayenne and stir. Add the bread crumbs and toss until the crumbs are buttery.

Preheat oven to 350 degrees. Butter a 1½ quart casserole and arrange half the shrimp over the bottom. Spread half the crumb mixture over the shrimp and add remaining shrimp in another layer, topping with remaining crumbs.

Bake uncovered, until bulbbly and slightly browned, about 30 minutes. Serves 6 to 8.