Shrimp DeJonghe

-tasty appetizer or entree


2 lbs. large shrimp, peeled &
deveined, tails intact
1 large garlic clove, finely
1 1/2 tsp sea salt
3 TBSP dried McCormick’s
“Fines Herbs”, or
Finely chopped:
3 tsp fresh tarragon
1 TBSP fresh chives
1 TBSP fresh parsley
1 TBSP fresh chervil
Pinch of dried, crushed thyme
1 shallot, minced (very finely chopped)
1 TBSP fresh, minced onion
2 sticks unsalted butter,
1 1/2 cups fine breadcrumbs
A pinch of nutmeg
A pinch of mace
1/2 tsp coarse black pepper


For shrimp:
Cook shrimp in a 4-quart pot of boiling salted water until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.

Preheat oven to 350°F degrees.

For herbed breadcrumbs:
Mince and mash garlic with salt using a large knife, then stir together with dried and/or fresh herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

For topping:
Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.

Arrange shrimp in one layer in a buttered med-large, shallow baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.

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