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
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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