Shrimp de Jonghe Recipe
- 1 1/4 lb large (20 to 24 per lb) shrimp, shelled and deveined
- 1 stick (1/2 cup) unsalted butter, softened
- 2 medium garlic cloves, minced and mashed to a paste with a pinch of salt
- 2 tablespoons medium-dry Sherry
- 1/2 cup fine dry bread crumbs
- 1/4 cup finely chopped fresh parsley
- 1/4 cup sliced almonds, lightly toasted
- Accompaniment: lemon wedges
- Preheat oven to 400°F.
- Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
- Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
- Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.
