Shrimp du jonghe

Yield: 6 servings

Measure Ingredient
1½ pounds Medium shrimp, raw shelled, deveined
1 gallon :boiling water mixed with
2 tablespoons Salt
1¾ cup Fine, soft bread crumbs
3 tablespoons Minced parsley
2 tablespoons Fresh or frozen chives
1 teaspoon Minced fresh tarragon -OR- crumbled leaf tarragon
1 teaspoon Minced fresh marjoram -OR- crumbled leaf marjoram
1 teaspoon Minced fresh chervil -OR- crumbled leaf chervil
1 medium Garlic clove peeled and minced
2 mediums Shallots; peeled and minced
½ cup Unsalted butter at room temperature
2 tablespoons Lemon juice
2 tablespoons Dry sherry
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

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

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