Shrimp De Jongue


2lb large shrimp
16 to 20 per lb size – shelled and deveined
8-10 garlic cloves finely chopped
1 ½ teaspoons salt
Finely chopped fresh Parsley to taste
1lb butter, softened
1 ½ cups fine dry bread crumbs
½ teaspoon black pepper


Cook shrimp in a 4 quart pot of boiling salted water ( tastes like the sea) ,
just until cooked through about 1 ½ minutes. Drain shrimp in a colander,
then immediately transfer to a large bowl of ice water to stop cooking.
Preheat oven to 350.
Stir together garlic, salt, parsley, 1 ½ sticks ( ¾ lb ) butter, 1 cup bread
¾ teaspoon salt, and ¼ teaspoon pepper.
Melt remaining ½ stick butter and stir together with remaining ½ cup bread
½ teaspoons salt, and ¼ teaspoon pepper to make topping.
Arrange shrimp in 1 layer (slightly over lapping if necessary) in a buttered 3
– quart flameproof gratin dish or other wide shallow ceramic baking dish.
Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in
upper third of oven until golden, about 15 minutes. Turn on broiler and broil
until crumbs are golden brown, about 2 minutes