Shrimp de Jonghe
|
Author: She Who Shall Not Be Named Status: published Published: Nov 02,2006 license cc-by-nc-nd tags: Shrimp, Garlic, cooking class, Calphalon Culinary Center, Garlic 101, Chicago,
|
Share on TwitterLove shrimp? Love garlic? Love Shrimp de Jonghe!
Shrimp de Jonghe
1 stick butter, melted
2 cloves garlic, minced
1/2 cup panko bread crumbs
1/4 cup parsley, chopped
2 tablespoons dry sherry
1 pound shrimp, peeled and deveined
salt and pepper
1/4 cup sliced almonds, lightly toasted
4 lemon wedges
1. Preheat over to 350 degrees F.
2. In a medium bowl, mix together the butter, garlic, breadcrumbs, parsley, sherry, and shrimp.
3. Season mixture with salt and pepper and divide mixture evenly among 4 calphalon tapas pans.
4. Sprinkle on sliced almonds and bake for 10-12 minutes or until dish is hot and bubbly.
5. Let cool slightly before serving; Serve with lemons on side.
Note: In class, we put the shrimp in the dish, THEN added the breading mixture on top. We did not add salt and pepper. In my opinion, it wasn't needed.
