Shrimp de Jonghe

Shrimp de Jonghe
  • Servings: 6
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 quarts water
  • 1 medium onion, thinly sliced
  • 1 large celery stalk, chopped
  • 6 black peppercorns
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 2 lbs. raw shrimp, in the shell (16-20 count)
  • 1 stick and 2 Tablespoons butter, melted
  • 3 Tablespoons dry sherry
  • 1/2 cup and 2 Tablespoons breadcrumbs (unseasoned)
  • 2 Tablespoons minced parsley
  • 1 large garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne


1. In a large pot, combine water, onion, celery, peppercorns, bay leaf, and 1 teaspoon salt. Bring to a boil, reduce heat, and simmer for 15 minutes.

2. Add the shrimp to the pot and turn heat to high. As soon as it comes to a boil, remove the shrimp. When they are cool enough to handle, remove the shells and devein.

3. Place the shrimp in a bowl. Add 2 Tablespoons butter and sherry. Mix and reserve.

4. In another bowl, mix together breadcrumbs, parsley, garlic, paprika, cayenne, and remaining 1 stick of melted butter.

5. Arrange the shrimp in 1 large buttered or individual buttered shallow casserole dishes. The shrimp should be 1 layer high. Also be sure to pour in the melted butter and sherry that was mixed with the shrimp.

6. Sprinkle the breadcrumb mixture evenly over the shrimp.

7. Bake in a 400 F oven for about 30 minutes (depending on the size of the containers) or until the shrimp are very hot and bubbly. Serve immediately.
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