Shrimp De Jonghe I

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 450

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.

Directions

1
Preheat the oven to 375°F (190°C).
2
Bring a pot of water to a boil and add 2 tablespoons of salt.
3
Add the shelled and deveined shrimp to the boiling water and parboil for 2 minutes.
4
Drain the shrimp well and set aside.
5
In a medium bowl, combine the fine bread crumbs, minced parsley, chives, tarragon, marjoram, chervil, minced garlic, and minced shallots.
6
Add the softened unsalted butter, lemon juice, dry sherry, 1/4 teaspoon salt, and black pepper to the breadcrumb mixture.
7
Mix thoroughly until the ingredients form a smooth, creamy paste.
8
Butter a 1-quart au gratin dish or shallow casserole generously.
9
Arrange the parboiled shrimp in a single layer in the prepared baking dish.
10
Spread the herb-butter breadcrumb mixture evenly over the top of the shrimp.
11
Bake uncovered for 25 minutes, or until the topping is bubbly and lightly browned.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 32g50%
Saturated Fat 18g90%
Cholesterol 260mg87%
Sodium 550mg23%
Total Carbohydrate 12g4%
Dietary Fiber 0.5g2%
Sugars 1g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-de-jonghe-i/