Garlicky Shrimp With Bread Crumbs De Joughe Recipes

GARLIC BUTTER BAKED SHRIMP (SHRIMP DE JONGHE)

Steps:

• Preheat oven to 375˚F.
• Butter a 9x13 baking dish.
• Arrange shrimp in the baking dish in a single layer. Set aside.
• In a mixing bowl combine softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
• Spoon breadcrumb mixture over the shrimp.
• Bake for 22 to 25 minutes, or until top is golden brown.
• Sprinkle with parsley.
• Serve.

SHRIMP DE JONGHE

Steps:

• Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
• Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
• Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
• Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

SHRIMP DE JONGHE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
• Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
• Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
• Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

SHRIMP DE JONGHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place shrimp in a baking dish.
• Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
• Bake in the preheated oven until golden brown, about 25 minutes.

CHICAGO'S SHRIMP DEJONGHE

Steps:

• 1. Cook shrimp in a 4-quart pot of boiling salted water* until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking. Preheat oven to 350°F. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping. Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes. * When salting water for cooking, use 1 tablespoon for every 4 quarts water. **This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized. ***Lastly, I don't recall my mom using a whole lot of fresh herbs when making this herself, especially during the winter! So she had to have either subbed dried herbs for some of them, or used italian seasoned breadcrumbs instead. So that's an option for you, too. All I remember was it was PURE HEAVEN... do hope you try it! Enjoy for me!! :D (Photo from bing images)

SHRIMP DE JONGHE (DEREK'S WAY)

Steps:

• Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
• Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
• Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
• Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
• Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
• Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
• Bake 10-12 minutes at 400°F.
• Bread crumbs should be browned on top.

SHRIMP DE JONGHE

Steps:

• Preheat oven to 325 degrees. Place shrimp in baking dish 9 X 11: do not overlap. Combine remaining ingredients in bowl, adding the bread crumbs last. Spoon over shrimp. Bake 25 to 30 minutes.
• You can toss over linguine, with parmesan cheese, or serve separately as a appetizer.

CASSEROLE OF SHRIMP IN GARLIC BUTTER (SHRIMP DE JONGHE)

Steps:

• Rinse shrimp, drop unshelled shrimp into boiling salted water.
• Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
• Drain, cool in cold water.
• Peel off shells and remove vein that runs down back.
• To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
• Add bread crumbs and toss.
• Place shrimp in greased individual casseroles or 11 x 7 baking dish.
• Spoon butter mixture over.
• Bake at 325F for 20 to 25 minutes or until crumbs brown.
• Sprinkle with additional parsley.

SUPPER CLUB SHRIMP DE JONGHE FOR 2 (OR 3)

Steps:

• Combine the bread crumbs, salt and pepper and set aside.
• Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
• Preheat oven to 400 degrees F.
• In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
• Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
• Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
• Lightly broil for a minute or 2 more if you like really crunchy crumbs.
• I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.