Shrimp De Jonghe

Name: Shrimp De Jonghe
Yield: Serves 4
Ingredients: 1 cup, panko bread crumbs, toasted; 8 tablespoons, unsalted butter, softened; 1/4 cup, minced fresh parsley; 1/4 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; 1/8 teaspoon, cayenne pepper; 1/4 cup, dry sherry; , Lemon wedges

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Appears in Cook's Country February/March 2016

Main Courses

Fish & Seafood

Weeknight

We kept the important things in this Chicago classic—tender shrimp, buttery bread crumbs, and the urge to go back for seconds.

SERVES4

TIME1 hour

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 ...

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