Shrimp De Junghe is a shrimp casserole with crunchy herbed bread crumbs and just a hint of sherry. This recipe first appeared in a Chicago hotel - the Chicago De Jonghe Hotel as you might have guessed.
I love shrimp and I really like simple shrimp recipes that don't have lots of extraneous ingredients that cover up the flavor of the shrimp. This recipe is exactly what I was looking for. Simple and delicious and the flavor of the shrimp is what shines through the most.
1 cup panko
8 Tablespoons butter, softened
1/4 cup parsley
1 teaspoon lemon zest
3/4 teaspoon salt
3/4 teaspoon pepper
2 Tablespoons lemon juice
2 pounds jumbo shrimp, peeled and deveined
2 minced shallots
4 garlic cloves
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup dry sherry
Combine panko, 7 T. butter, parsley, zest, 1/4 t. salt and 1/4 t. pepper.
Pat shrimp dry with paper towels.
Add sherry and lemon juice. Bring to a simmer and cook until slightly thickened. (2 minutes)
Transfer to a bowl with shrimp and toss until coated.
Lay shrimp in the bottom of a 9x13 baking dish. Scrape any garlic mixture from bowl over shrimp.
Sprinkle panko mixture over shrimp.