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American · Main
Shrimp de Jonghe
Succulent shrimp swim in a buttery garlic sauce, then get crowned with a crispy, herb-infused breadcrumb topping that shatters beautifully under your fork. The dry sherry adds subtle sophistication, while tarragon and marjoram whisper classic elegance throughout. Perfect for impressing dinner guests without spending all evening in the kitchen.
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes
Servings
12
Ingredients
- 2/3 cup bread crumbs
- 1/2 cup dry sherry
- 1/2 cup butter, melted
- 1 large clove garlic, minced
- 1 tsp salt
- 1 pinch dried tarragon, or to taste
- 1 pinch dried marjoram, or to taste
- 3 lbs cooked shrimp
- 1 tsp minced fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
- Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
- Bake in the preheated oven until golden brown, about 25 minutes.
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