Spray the inside of a mayonnaise jar white. Store it in the refrigerator as a hiding place for money or valuables.

about this program
book club
contact us


Shrimp de Jonghe


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


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!

Forward to a Friend      Print this Page

Recipe Archives


Jim Taggart's Ham Loaf

Champagne Salad!

Lemon Surprise!


Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire

Debbie's "Peace of Mind" Salad

Stuffed Tomatoes!


Pecan Rolls

Holly Cookies

Recipe Archives >>