Shrimp De Jonghe

What in the world is Shrimp De Jonghe?   That was the second question that I asked myself when I saw this recipe.  The first??  How in the world do you pronounce it?  Unfortunately, I never did figure out how to pronounce it correctly - but I did figure out what it was. 

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. 

Shrimp De Jonghe
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. 

Melt 1 T. butter in skillet.  Add shallot, 1/2 t. salt and 1/2 t. pepper. 

Add garlic, paprika and cayenne.  Cook 30 seconds.

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.

Bake 15-17 minutes. 

Enjoy.

I tossed in a whole grain ciabatta roll and called it dinner.  Proof that we don't eat like kings every night - sometimes there is just no time for sides. 

Ciao!

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