Title: Shrimp De Jonghe
Categories: June 1995
Yield: 1 servings

2 lb Jumbo shrimp; (about 18),
-shelled
; and deveined
1 1/2 Sticks salted butter;
-softened (3/4 cup)
1 c Fine dry bread crumbs
1/3 c Minced fresh parsley leaves
1/2 c Dry Sherry
1 Garlic cloves; minced, up to
-5
1 ts Salt
1 ds Cayenne
1 ds Paprika
Toast points; (optional)

1. Add shrimp to a kettle of salted boiling water and cook until barely
pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp
and cool.

2. Preheat oven to 375F. and butter a shallow casserole just large enough
to hold shrimp in one layer.

3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic,
salt, cayenne, and paprika until blended.

4. Place shrimp in casserole and spoon bread-crumb mixture over them.

5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35
minutes.

6. Serve shrimp on toast points, if desired.

Serves 4 to 6.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 1105 Calories (kcal); 16g Total Fat; (15% calories from fat);
185g Protein; 11g Carbohydrate; 1380mg Cholesterol; 3488mg Sodium Food
Exchanges: 0 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.