Thursday, February 27, 2014

Shrimp De Jonghe

Years and years ago, in an effort to get my husband to eat more seafood, I made this super-yummy, yet simple, casserole.  He loved it!  Since then, we've enjoyed this many times over the years and there's still something special about this simple casserole ... delicate and light, yet filling at the same time. I usually make this when we have some leftover steamed shrimp from a shrimp boil or other seafood feast.  Simply peel the shrimp and they're ready for this casserole.


2 lbs. steamed shrimp
4 cloves garlic, minced (or use minced garlic in a jar)
1 cup butter (2 sticks)
1/4 tsp tarragon leaves
1/4 tsp parsley flakes
1/2 tsp minced onion
dash of nutmeg and thyme
2 tsp. salt (optional)
1/4 tsp course-ground black pepper
1/2 cup chicken broth
1 cup dry bread crumbs

Preheat oven to 400. In a large fry pan, cook and stir garlic in butter until butter browns. Remove from heat; add remaining ingredients except bread crumbs. Toss 1/4 cup of the garlic butter with bread crumbs. Pour remaining butter mixture over shrimp in casserole and top with buttered crumbs. Bake uncovered 10 minutes.  Do not overcook or shrimp will get tough.  Serve with rice and steamed vegetables or a salad for a complete meal.

Note - This is a fun dish to make in 4 individual ramekin casseroles so each person has their very own.  Recipe can easily be cut in half.

Serves:  4


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