Shrimp de Jonghe II

Freshly cooked shrimp are baked in a well-seasoned butter and bread crumb mixture. Great as an appetizer or main dish.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 516 Calories

Ingredients

• 1 cup butter, softened
• 1 teaspoon salt
• 3 tablespoons fresh lemon juice
• ¼ cup sour cream
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons fresh lemon juice
• 1 teaspoon coarsely ground black pepper
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• ½ gallon water
• 2 cloves garlic, crushed
• 1 cup dry bread crumbs
• 1 small onion, quartered
• 1 teaspoon steak sauce
• 1 strip celery, roughly chopped
• 2 pounds unshelled raw shrimp

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. Bring the liquid to a boil and add the unshelled shrimp. Simmer for 5 minutes, then remove the pot from the heat. Let shrimp cool in the liquid. Drain the shrimp and shell and devein them.

Step 3

In a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. Slowly beat in the parsley, crushed garlic, salt, Worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.

Step 4

Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.

Step 5

Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.