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Garlic Butter Baked Shrimp – Shrimp De Jonghe

20

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  • Preheat the oven to 375˚F and butter a 9×13 baking dish.
  • Arrange the shrimp in the baking dish in a single layer. Set aside.
  • In a mixing bowl, combine the softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
  • Spoon the breadcrumb mixture over the shrimp.
  • Bake for 22 to 25 minutes or until the top is golden brown.
  • Remove the shrimp from the oven and let it rest for a couple of minutes.
  • Sprinkle with fresh parsley and serve.

Notes

  • Shrimp: Use jumbo shrimp for best results, but if using smaller shrimp, watch them closely to prevent overcooking and toughness.
  • Sherry Alternatives: I prefer dry sherry for this recipe, but white wine, lemon, or lime juice are acceptable substitutes.
  • Thawing Shrimp: For frozen shrimp, thaw them thoroughly and always pat dry before cooking.
  • Make The Topping in Advance: Make the buttery breadcrumb topping a day ahead, keep it in the fridge, and let it warm to room temperature for easy crumble before assembly.

Nutrition

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