|
Shrimp De Jonghe |
||
| 4 servings | ||
| Amount | Measure | Ingredients |
| 1/2 | cup | Butter |
| 1 | clove | garlic , minced |
| 1 | Tbsp. | lemon juice |
| 1 1/4 | cups | fresh bread crumbs, torn |
| 2 | tsps. | chopped parsley |
| 1/2 | cup | sour cream |
| 3/4 | tsp. | salt |
| 2 | Tbsps. | dry white wine |
| 1/4 | tsp | pepper |
| 1 | lb.. | cleaned shrimp, 26/30 |
| 1/4 | tsp. | Worcestershire sauce |
|
Beat
6
tablespoons
butter
and
juice
until
light
and
fluffy;
blend
in
parsley,
seasonings,
Worcestershire
sauce
and
garlic.
.
Add
crumbs,
sour
cream
and
wine;
mix
well.
Sauté
shrimp
in
remaining
margarine
2
minutes
or
until
pink.
Place
shrimp
in
four
8-ounce
individual
mixture.
Bake
at
350
degrees,
for
20
minutes.
Tips:
Approximately
11/2
lbs.
shrimp
in
shells
will
provide
1lb.
of
cleaned
shrimp. Shrimp
are
graded
according
to
count
-
the
number
of
shrimp
per
pound.
Use
a
26
to
30
count
shrimp
for
Shrimp
De
Jonghe. |
||