Shrimp recipes

Shrimp Du Jonghe

Course : Shrimp
Serves: 6

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Ingredients:

1 1/2 pounds medium shrimp -- raw, deveined

1 gallon boiling water mixed with

2 tablespoons salt

1 3/4 cups fine -- soft bread crumbs

3 tablespoons minced parsley

2 tablespoons fresh or frozen chives

1 teaspoon minced fresh tarragon -or-

1/4 teaspoon crumbled leaf tarragon

1 teaspoon minced fresh marjoram -or-

1/4 teaspoon crumbled leaf marjoram

1 teaspoon minced fresh chervil -or-

1/4 teaspoon crumbled leaf chervil

1 medium garlic clove -- peeled and minced

2 medium shallots -- peeled and minced

1/2 cup unsalted butter -- at room temperature

2 tablespoons lemon juice

2 tablespoons dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Preparation / Directions:

PREHEAT THE OVEN TO 375F Parboil the shrimp in the boiling salted water for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until it forms a fairly smooth paste. Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top as evenly as possible. Bake uncovered for about 25 minutes, until bubbly and lightly browned. Serve with a tartly dressed crisp green salad. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Shrimp Du Jonghe

Ingredients:

Preparation / Directions:

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