Garlicky Shrimp de Jonghe

[Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Garlicky Shrimp de Jonghe

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:35 minutes
Special equipment:Casserole dish
This recipe appears in: Sunday Supper: Garlicky Shrimp de Jonghe


  • 2 pounds peeled, deveined, raw jumbo shrimp
  • 3/4 cup dry sherry
  • 2 sticks (1 cup) butter
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 tablespoon fresh thyme leaves, minced
  • 1 tablespoon minced white onion
  • 1 1/2 cups seasoned breadcrumbs
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 lemon, cut into wedges


  1. 1

    Adjust oven rack to upper-middle position and preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Arrange shrimp evenly across the bottom.

  2. 2

    Place sherry, butter, garlic, parsley, thyme, onion, breadcrumbs and cayenne in the bowl of a food processor. Season with salt and pepper and pulse to combine until it becomes a paste-like mixture. Spread evenly over shrimp.

  3. 3

    Transfer to oven and bake until shrimp is firm and no longer translucent, and breadcrumbs are golden brown, 15 to 20 minutes. Serve immediately with lemon wedges.


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