More Breadcrumbs

Garlicky Shrimp de Jonghe Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Jennifer Olvera
Garlicky Shrimp de Jonghe Recipe

[Photograph: Jennifer Olvera]

Read more: Sunday Supper: Garlicky Shrimp de Jonghe

  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:35 minutes

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

Directions

  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.

This Recipe Appears In
Sunday Supper: Garlicky Shrimp de Jonghe

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT