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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.Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
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 |
Ingredients
- 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
Procedures
-
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
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
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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