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Shrimp: Shrimp de Jonghe

Source of Recipe


Unknown






List of Ingredients



• 2 lbs. large shrimp (about 48), shelled and deveined
  
• 1 large garlic clove
  
• 1-1/2 tsp salt
  
• 1 Tbsp finely chopped fresh tarragon
  
• 1 Tbsp finely chopped fresh parsley
  
• 1 Tbsp finely chopped fresh chervil
  
• Pinch of dried thyme, crumbled
  
• 1 shallot, minced
  
• 1 Tbsp minced onion
  
• 2 sticks (1 cup) unsalted butter, softened
  
• 1-1/2 cups fine dry bread crumbs
  
• Pinch of freshly grated nutmeg
  
• Pinch of mace
  
• 1/2 tsp black pepper
  






Instructions



1. Cook shrimp in a 4-quart pot of boiling salted water until just cooked through, about 1-1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
   
   
2. Preheat oven to 350 degrees.
   
   
3. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt, using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1-1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
   
   
4. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
   
   
5. Arrange shrimp in one layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed bread-crumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
   
   Serves 8