Shrimp dejonghe ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter or margarine |
| 4 | To 5 cloves garlic, peeled and sliced | |
| ¼ | teaspoon | Tarragon |
| 1 | tablespoon | Chopped fresh parsley |
| dash | Ground nutmeg | |
| dash | Dried thyme leaves | |
| ¼ | teaspoon | Chives or scallions, finely chopped |
| ¼ | teaspoon | Instant minced onion |
| 1½ | teaspoon | Salt |
| ½ | cup | Dry sherry |
| ¾ | cup | Fine dry bread crumbs |
| 2 | pounds | Raw,shelled, deveined shrimp |
Directions
1. Melt ¾ cup butter in a deep, 2-quart, heat-resistant, non- metallic casserole in Microwave Oven 1 minute.
2. Add sliced garlic and heat, uncovered, in Microwave Oven 2½ minutes or until garlic is browned.
3. Remove garlic slices from melted butter.
4. Add tarragon, parsley, nutmeg, thyme, chives, onion, salt, sherry and bread crumbs to butter. Stir to combine. Remove ¼ cup of seasoned butter mixture and mix with ¾ cup bread crumbs.
5. Place raw shrimp in a shallow, 2-quart, heat-resistant, non- metallic casserole with the remaining seasoned butter. Stir to coat raw shrimp with seasoned butter.
6. Sprinkle buttered bread crumbs over shrimp. Heat, uncovered, in Microwave Oven 10 minutes or until crumbs are browned and shrimp are pink. Do not overcook shrimp as they will become tough.