Shrimp Du Jonghe

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Medium shrimp - raw
		Deveined
1		:boiling water mixed with
2 tablespoons	30ml	Salt
1 3/4 cups	255g / 9oz	Fine - soft bread crumbs
3 tablespoons	45ml	Minced parsley
2 tablespoons	30ml	Fresh or frozen chives
1 teaspoon	5ml	Minced fresh tarragon -or-
1/4 teaspoon	1.3ml	- crumbled leaf tarragon
1 teaspoon	5ml	Minced fresh marjoram -or-
1/4 teaspoon	1.3ml	- crumbled leaf marjoram
1 teaspoon	5ml	Minced fresh chervil -or-
1/4 teaspoon	1.3ml	- crumbled leaf chervil
1 teaspoon	5ml	Garlic clove - peeled and minced (medium)
2 teaspoons	10ml	Shallots - peeled and minced (medium)
1/2 cup	99g / 3.5oz	Unsalted butter - at room temperature
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Dry sherry
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper

Recipe Instructions

PREHEAT THE OVEN TO 375F

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.

JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

Source:
Fruit Cookbook by Nicole Routhiers

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