Crazy Joe
12-28-2010, 08:14 AM
Very tasty and easy.Something different for shrimp! Enjoy! http://i44.photobucket.com/albums/f30/44444414/Forkandknifeguy.gif (http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=Forkandknifeguy.gif)
3 lbs. shrimp, cooked
1 c. bread crumbs
1 tsp. salt
2 cloves garlic
1 c. butter
1/8 tsp. red pepper
1/8 tsp. paprika
1/4 c. parsley, chopped
2/3 c. white wine of leftover Champagne
Cream together garlic, salt and butter. Add bread crumbs, seasonings, parsley and wine. Mix well. Butter a 2 quart flat baking dish. Place a layer of shrimp on the bottom, then spread a layer of de Jonghe mix on top. Alternate layers until all shrimp is gone, ending with bread crumb mix on top. Bake in 375 degree oven for 15 to 20 minutes.I serve this with a side dish of Meatless Spaghetti in a Seasoned Sauce and a nice tossed salad.
Or this
12 tablespoons butter (1-1/2 sticks)
1 teaspoon salt
2 cloves garlic, finely minced
1 cup dry bread crumbs
1/3 cup minced parsley
1/2 cup dry sherry
dash of cayenne pepper
dash of paprika
2 pounds jumbo shrimp
Cream together the butter, salt, and garlic. Mix in the bread crumbs, parsley, sherry, pepper and paprika.
Peel and devein the shrimp. Toss them into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain.
Preheat the oven to 375 degrees. Butter 4 to 6 individual casserole dishes (or one wide dish).
Divide the shrimp among the casserole dishes. Mound the crumb mixture on top. Bake 20 minutes or until the crumbs are golden brown and sizzling.
http://i44.photobucket.com/albums/f30/44444414/Shrimpde.jpg (http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=Shrimpde.jpg)
This is the one I made.That's to my old friend's recipe chef John C from NO.
3 lbs. shrimp, cooked
1 c. bread crumbs
1 tsp. salt
2 cloves garlic
1 c. butter
1/8 tsp. red pepper
1/8 tsp. paprika
1/4 c. parsley, chopped
2/3 c. white wine of leftover Champagne
Cream together garlic, salt and butter. Add bread crumbs, seasonings, parsley and wine. Mix well. Butter a 2 quart flat baking dish. Place a layer of shrimp on the bottom, then spread a layer of de Jonghe mix on top. Alternate layers until all shrimp is gone, ending with bread crumb mix on top. Bake in 375 degree oven for 15 to 20 minutes.I serve this with a side dish of Meatless Spaghetti in a Seasoned Sauce and a nice tossed salad.
Or this
12 tablespoons butter (1-1/2 sticks)
1 teaspoon salt
2 cloves garlic, finely minced
1 cup dry bread crumbs
1/3 cup minced parsley
1/2 cup dry sherry
dash of cayenne pepper
dash of paprika
2 pounds jumbo shrimp
Cream together the butter, salt, and garlic. Mix in the bread crumbs, parsley, sherry, pepper and paprika.
Peel and devein the shrimp. Toss them into simmering water and cook just a few minutes, only until they turn pink. Rinse with cold water and drain.
Preheat the oven to 375 degrees. Butter 4 to 6 individual casserole dishes (or one wide dish).
Divide the shrimp among the casserole dishes. Mound the crumb mixture on top. Bake 20 minutes or until the crumbs are golden brown and sizzling.
http://i44.photobucket.com/albums/f30/44444414/Shrimpde.jpg (http://s44.photobucket.com/albums/f30/44444414/?action=view¤t=Shrimpde.jpg)
This is the one I made.That's to my old friend's recipe chef John C from NO.