Shrimp DeJonghe
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 498
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 325
- Sodium
- 536
- Total: 40 min
- Active: 20 min
Ingredients
2 sticks (1 cup) unsalted butter, at room temperature
1 cup plain breadcrumbs
1/2 cup dry sherry
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh tarragon leaves, chopped
2 cloves garlic, minced
1 medium shallot, minced
Pinch ground nutmeg
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined, tail shells removed
Directions
- Preheat the oven to 425 degrees F. Combine 1 stick butter, the breadcrumbs, sherry, parsley, tarragon, garlic, shallot, nutmeg, 2 teaspoons salt and a generous amount of black pepper in a medium bowl. Stir until a thick paste forms.
- Dot the bottom of a 2-quart oval ceramic baking dish with the remaining stick of butter. Scatter the shrimp on top of the butter, overlapping slightly when needed. Dollop the breadcrumb mixture on top of the shrimp (the shrimp will be mostly covered). Bake until the butter is melted and bubbling, the shrimp are cooked through and the breadcrumb mixture is turning golden brown in spots, 18 to 20 minutes.
- Turn the broiler to high and broil the casserole, watching continuously so it doesn’t burn, until the breadcrumbs are browned and crispy, 2 to 3 minutes.