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Shrimp de Jonghe




Source of Recipe


RC


List of Ingredients




2 pounds fresh raw shrimp or 1 pound cooked and peeled shrimp (thawed)
1 stick butter
1-2 cloves garlic, minced
1 cup vermouth (this can vary, according to taste; can use dry sherry)
1 to 1 1/2 cups bread crumbs
1/2 cup finely chopped fresh parsley
Grated Parmesan cheese, optional



Recipe



Cook raw shrimp in salted boiling water for about 3 to 5 minutes.

Combine garlic, bread crumbs, wine (a
little at a time), parsley and the bread crumbs, alternately. (If too thin, just add more breadcrumbs.) Put shrimp into a buttered oven proof dish or in individual oven proof ramekins. Spread crumb mixture over shrimp, and with a fork, spread it as uniformly as possible. (The easiest way to do this is to shape the bread crumb mixture into a log and refrigerate until firm. Then, just slice and lay slices evenly on top of shrimp). Sprinkle with grated cheese, if desired, and bake at 350 degrees about 25 to 30 minutes. Can be broiled for a minute or two to brown and crisp