Shrimp De Jonghe
By Ashley MoorePublished on January 4, 2016
Time
1 hour
Yield
Serves 4
Ingredients
1 cup panko bread crumbs, toasted8 tablespoons unsalted butter, softened¼ cup minced fresh parsley ¼ cup minced fresh chives 1 teaspoon grated lemon zest plus 2 tablespoons juiceSalt and pepper Pinch ground nutmeg 2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed1 shallot, minced6 garlic cloves, minced1 teaspoon paprika ⅛ teaspoon cayenne pepper ¼ cup dry sherry Lemon wedges
Before You Begin
We prefer untreated shrimp—those without added salt or preservatives like sodium tripolyphosphate. Ask your fishmonger or read the label to see if your shrimp has been treated.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Using your fingers, combine panko, 7 tablespoons butter, parsley, chives, lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg in medium bowl; set aside. Pat shrimp dry with paper towels and transfer to large bowl.
- Melt remaining 1 tablespoon butter in 10-inch skillet over medium-high heat. Add shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 2 minutes. Add garlic, paprika, and cayenne and cook until fragrant, about 30 seconds.
- Add sherry and lemon juice and bring to simmer, scraping up any browned bits. Continue to simmer until slightly thickened, about 2 minutes; transfer to bowl with shrimp and toss until shrimp are well coated.
- Shingle shrimp in 13 by 9-inch baking dish. Scrape any remaining garlic mixture from bowl over shrimp. Sprinkle panko mixture over shrimp. Bake until shrimp are pink and mixture is bubbling around edges, 15 to 17 minutes. Let cool for 5 minutes and serve with lemon wedges.
Time
1 hourYield
Serves 4Ingredients
1 cup panko bread crumbs, toasted
8 tablespoons unsalted butter, softened
¼ cup minced fresh parsley
¼ cup minced fresh chives
1 teaspoon grated lemon zest plus 2 tablespoons juice
Salt and pepper
Pinch ground nutmeg
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 shallot, minced
6 garlic cloves, minced
1 teaspoon paprika
⅛ teaspoon cayenne pepper
¼ cup dry sherry
Lemon wedges
Test Kitchen Techniques
Ingredients
1 cup panko bread crumbs, toasted
8 tablespoons unsalted butter, softened
¼ cup minced fresh parsley
¼ cup minced fresh chives
1 teaspoon grated lemon zest plus 2 tablespoons juice
Salt and pepper
Pinch ground nutmeg
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 shallot, minced
6 garlic cloves, minced
1 teaspoon paprika
⅛ teaspoon cayenne pepper
¼ cup dry sherry
Lemon wedges
Test Kitchen Techniques
Ingredients
1 cup panko bread crumbs, toasted
8 tablespoons unsalted butter, softened
¼ cup minced fresh parsley
¼ cup minced fresh chives
1 teaspoon grated lemon zest plus 2 tablespoons juice
Salt and pepper
Pinch ground nutmeg
2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 shallot, minced
6 garlic cloves, minced
1 teaspoon paprika
⅛ teaspoon cayenne pepper
¼ cup dry sherry
Lemon wedges
Test Kitchen Techniques
Why This Recipe Works
We wanted a shrimp casserole recipe that gave us flavorful and tender—not bland and rubbery—shrimp. We started by quickly sautéing garlic, shallot, and paprika together until fragrant and then splashed a bit of sherry into the pan. We then tossed some raw shrimp into this potent mixture of aromatics, shingled the shrimp in a casserole dish, and topped it with buttery herbed panko bread crumbs.
Before You Begin
We prefer untreated shrimp—those without added salt or preservatives like sodium tripolyphosphate. Ask your fishmonger or read the label to see if your shrimp has been treated.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Using your fingers, combine panko, 7 tablespoons butter, parsley, chives, lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg in medium bowl; set aside. Pat shrimp dry with paper towels and transfer to large bowl.
- Melt remaining 1 tablespoon butter in 10-inch skillet over medium-high heat. Add shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 2 minutes. Add garlic, paprika, and cayenne and cook until fragrant, about 30 seconds.
- Add sherry and lemon juice and bring to simmer, scraping up any browned bits. Continue to simmer until slightly thickened, about 2 minutes; transfer to bowl with shrimp and toss until shrimp are well coated.
- Shingle shrimp in 13 by 9-inch baking dish. Scrape any remaining garlic mixture from bowl over shrimp. Sprinkle panko mixture over shrimp. Bake until shrimp are pink and mixture is bubbling around edges, 15 to 17 minutes. Let cool for 5 minutes and serve with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments