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Recipe

Shrimp de Jonghe


Ingredients

1/2 lb shrimp [I prefer USA Gulf shrimp], shelled and uncooked
1 clove garlic
1/4 cup chopped onion
1/4 cup butter
Dash each of tarragon, nutmeg, mace, thyme, pepper
1/2 teaspoon salt
2 tablespoon consommé or cooking sherry
1/4 cup dry bread crumbs
1 tablespoon minced parsley

Directions

Heat oven to 400 degrees (mod. hot). Cook 12-16 shrimp as directed on package. [Do not thaw remaining shrimp. make into shrimp cocktail or salad another day.] Drain cooked shrimp and place in two individual baking dishes. Cook garlic and onion in butter until butter browns; remove garlic. Add herbs, seasonings and consommé/sherry to butter. Remove one tablespoon of butter mixture and toss with bread crumbs. Pour remaining butter mixture over shrimp. Top with buttered crumbs. Sprinkle with minced parsley. Bake 15 min. Do not overcook.
Two servings

This goes nicely with the hot pea's recipe, hard crusted rolls and a fruity salad. It serves two, but you can double or triple the recipe for more. So easy to prepare! Bon appétit!

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