Shrimp du jonghe
6 servings
Ingredients
| Quantity | 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 |
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