Being the shrimp lover I am, one of the first shrimp recipes I made years ago while learning to cook, was Shrimp De Jonghe. There are probably many variations of the recipe, but this is one that I like. The dish was originally developed by Papa de Jonghe for the patrons of his popular Chicago restaurant.
1/3 c Peanut oil
1/2 c flaked coconut
1/4 c dry Italian dry bread crumbs
3 tbl fresh parsley, finely chopped
1 large clove garlic, minced
1/2-3/4 tsp salt
1/4 tsp paprika
dash of cayenne
1 1/2 - 2 lbs shrimp, uncooked, shelled & deveined
1/2 c sherry
Mix together the oil, coconut, crumbs, parsley, garlic, salt, paparika & cayenne. Set aside about 1/4 cup the crumb mixture for topping. Toss shrimp in remaining crumb mixture.
Lightly oil a 1/2 qt casserole dish (I used cooking spray & a quiche dish), & pour the sherry over the shrimp. Sprinkle the reserved crumb mixture over the top.
Bake at 375, uncovered about 30-40 minutes, uncovered - until shrimp is cooked through. Serves about 4-6, depending on the size of the shrimp.
1/3 c Peanut oil
1/2 c flaked coconut
1/4 c dry Italian dry bread crumbs
3 tbl fresh parsley, finely chopped
1 large clove garlic, minced
1/2-3/4 tsp salt
1/4 tsp paprika
dash of cayenne
1 1/2 - 2 lbs shrimp, uncooked, shelled & deveined
1/2 c sherry
Mix together the oil, coconut, crumbs, parsley, garlic, salt, paparika & cayenne. Set aside about 1/4 cup the crumb mixture for topping. Toss shrimp in remaining crumb mixture.
Lightly oil a 1/2 qt casserole dish (I used cooking spray & a quiche dish), & pour the sherry over the shrimp. Sprinkle the reserved crumb mixture over the top.
Bake at 375, uncovered about 30-40 minutes, uncovered - until shrimp is cooked through. Serves about 4-6, depending on the size of the shrimp.
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