Shrimp de jonghe (from texas)
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Frozen shrimp; cooked |
| 1½ | \N | Stick butter |
| 1 | cup | Fresh bread crumbs |
| 1 | \N | Clove garlic; crushed |
| 2 | tablespoons | Fresh parsley |
| 2 | tablespoons | Chopped chives |
| \N | \N | Parmesan cheese; grated |
Place cooked shrimp in large flat casserole. Whip butter; add bread crumbs, garlic, fresh parsley, chives and mix well. Add to shrimp; sprinkle with grated Parmesan cheese and bake at 350 degrees for 10-15 minutes.
This is the piece de resistance in a well-known Texas restaurant. With this shrimp, I serve Green Rice and Mandarin Salad (see recipes for "Green Rice #2" and "Mandarin Salad" in this cookbook).
FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. ARTHUR ENOS,
LITTLE ROCK AIR FORCE BASE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .