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Shrimp De Jonghe Recipe

Shrimp De Jonghe Recipe

4 servings



2 tablespoons finely chopped shallots or onion

4 cloves garlic, minced

3 tablespoons margarine or butter

2 tablespoons dry sherry (optional)

1 tablespoon lemon juice

1/4 teaspoon each: dried marjoram and tarragon leaves

Pinch each: ground nutmeg, cayenne pepper

1 cup fresh white bread crumbs

1/4 cup finely chopped parsley

Salt and pepper, to taste

1 pound peeled, deveined shrimp

3 cups cooked rice, warm


Saute shallots and garlic in margarine in medium skillet until tender, 2 to 3 minutes. Stir in sherry, lemon juice, and seasonings; remove from heat. Add bread crumbs and parsley and toss; season to taste with salt and pepper. Sprinkle crumb mixture over shrimp in shell dishes or 11 x 7-inch baking dish. Bake at 450 degrees until shrimp are cooked, about 10 minutes. Serve with rice.

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