Shrimp Du Jonghe
Yield
6 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
medium, raw, shelled, deveined |
|
| 1 | gallon |
water
salted, boiling |
*
|
| 1 ¾ | cups |
bread crumbs
soft, fine |
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 2 | tablespoons |
chives
fresh or frozen |
|
| 1 | teaspoon |
tarragon leaves
fresh minced or 1/4 teaspoon dried |
|
| 1 | teaspoon |
marjoram
fresh minced or 1/4 teaspoon dried |
*
|
| 1 | teaspoon |
chervil
fresh minced or 1/4 teaspoon dried |
*
|
| 1 | medium |
garlic cloves
peeled and minced |
*
|
| 2 | medium |
shallots
peeled and minced |
*
|
| ½ | cup |
butter, unsalted
at room temperature |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
sherry
dry |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
medium, raw, shelled, deveined |
|
| 3.8 | l |
water
salted, boiling |
*
|
| 414 | ml |
bread crumbs
soft, fine |
|
| 45 | ml |
parsley leaves
minced |
|
| 3E+1 | ml |
chives
fresh or frozen |
|
| 5 | ml |
tarragon leaves
fresh minced or 1/4 teaspoon dried |
|
| 5 | ml |
marjoram
fresh minced or 1/4 teaspoon dried |
*
|
| 5 | ml |
chervil
fresh minced or 1/4 teaspoon dried |
*
|
| 1 | medium |
garlic cloves
peeled and minced |
*
|
| 2 | medium |
shallots
peeled and minced |
*
|
| 118 | ml |
butter, unsalted
at room temperature |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
sherry
dry |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
Directions
Preheat oven to 375℉ (190℃).
Parboil the shrimp in the boiling salted water for 2 minutes.
Drain the shrimp well and reserve.
Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots.
Add the butter, lemon juice, sherry, salt and pepper.
Cream the mixture well, until it forms a fairly smooth paste.
Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole.
Spread the crumb mixture on top as evenly as possible.
Bake uncovered for about 25 minutes, until bubbly and lightly browned.
Serve with a tartly dressed crisp green salad.
