Shrimp De Jonghe is a classic French bistro dish that transforms simple shrimp into an elegant main course. The shrimp are gently parboiled to retain their tenderness, then arranged in a baking dish and topped with a luxurious mixture of fine breadcrumbs, soft butter, and a vibrant blend of fresh herbs like parsley, tarragon, and chervil. A splash of dry sherry and lemon juice adds brightness, while garlic and shallots provide depth. Baked until the topping is crisp and golden, this dish offers a perfect contrast between the delicate seafood and the rich, savory crust. It is an ideal choice for dinner parties or special weeknight meals, pairing beautifully with a crisp green salad and crusty bread.
Shrimp De Jonghe I
Description
Shrimp De Jonghe is a classic French bistro dish that transforms simple shrimp into an elegant main course. The shrimp are gently parboiled to retain their tenderness, then arranged in a baking dish and topped with a luxurious mixture of fine breadcrumbs, soft butter, and a vibrant blend of fresh herbs like parsley, tarragon, and chervil. A splash of dry sherry and lemon juice adds brightness, while garlic and shallots provide depth. Baked until the topping is crisp and golden, this dish offers a perfect contrast between the delicate seafood and the rich, savory crust. It is an ideal choice for dinner parties or special weeknight meals, pairing beautifully with a crisp green salad and crusty bread.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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Bring a pot of water to a boil and add 2 tablespoons of salt.
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Add the shelled and deveined shrimp to the boiling water and parboil for 2 minutes.
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Drain the shrimp well and set aside.
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In a medium bowl, combine the fine bread crumbs, minced parsley, chives, tarragon, marjoram, chervil, minced garlic, and minced shallots.
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Add the softened unsalted butter, lemon juice, dry sherry, 1/4 teaspoon salt, and black pepper to the breadcrumb mixture.
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Mix thoroughly until the ingredients form a smooth, creamy paste.
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Butter a 1-quart au gratin dish or shallow casserole generously.
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Arrange the parboiled shrimp in a single layer in the prepared baking dish.
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Spread the herb-butter breadcrumb mixture evenly over the top of the shrimp.
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Bake uncovered for 25 minutes, or until the topping is bubbly and lightly browned.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 144.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 258.8mg87%
- Sodium 532.9mg23%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 34.0g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve immediately with a tartly dressed crisp green salad and crusty bread to soak up the juices.
If fresh herbs are unavailable, you may use dried herbs as indicated in the ingredient list, but reduce the quantity slightly as dried herbs are more potent.
Ensure the butter is at room temperature before mixing to achieve a smooth paste consistency. If the mixture is too stiff, let it sit for a few minutes or gently warm the bowl.
For a richer flavor, you can substitute half of the dry sherry with white wine.
