Shrimps de jonghe

Yield: 6 servings

Measure Ingredient
2 pounds Raw unshelled shrimp
¼ cup Lemon juice
1 \N Celery stalk, cut up
2 \N Bay leaves
\N \N ***
½ cup Butter or margerine, soft
1 cup Soft bread crumbs
¼ cup Dairy sour cream
¼ cup Chopped parsley
2 cloves Garlic, minced
1 teaspoon Worchestershire sauce
1 teaspoon Bottled steak sauce
1 teaspoon Salt
\N \N Dash black pepper, freshly ground

Place unshelled shrimp in 6 c boiling water. Add 2 tb of the lemon juice, the celery, onion, and bay leaves. Cover; bring to boiling.

Reduce heat and simmer gently until shrimp turn pink, about 5 to 6 minutes. Remove from heat and let shrimp cool in cooking liquid.

Meanwhile, cream softened butter with bread crumbs, sour cream, chopped parsley, garlic, remaining 2 tb of lemon juice, Worcestershire, steak sauce, salt, and pepper.

Drain, peel, and clean cooled shrimp; place shrimp in 6 individual baking dishes. Cover shrimp with butter mixture. Bake at 400 till shrimp are heated through, about 15 minutes. Serve hot.

Source: Better Homes & Gardens; Recipes from Famous Places: The Midwest - The Palmer House, Chicago, Illinois.

Posted by Pat Reynolds to the Fidonet Cooking echo Submitted By ROBERT MILES On 08-31-95

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