Shrimp de Jonghe
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6 tablespoons butter
1 large shallot, minced finely
2 large cloves garlic, minced finely
2/3 pound large uncooked headless shell-on shrimp (31-35 count per pound), shelled and deveined, or about 20 large shelled and deveined shrimp
¼ cup dry or cream sherry
½ teaspoon salt
Dash cayenne pepper (optional)
¼ teaspoon paprika
¾ cup plain white bread crumbs
1½ tablespoons finely chopped fresh parsley or 2 teaspoons dried
Heat oven to 350 degrees.
Melt the butter in a medium to large saucepan over medium heat; saute the shallots until transparent. Stir in garlic and shrimp. When shrimp have just barely turned color from translucent gray with dark edges to opaque-white and pinkish edges, pour in the sherry and reduce heat to low. Stir for about 30-60 seconds. Add the salt and spices.
Remove from heat and stir in the bread crumbs and parsley until thoroughly combined. Transfer mixture onto a medium shallow baking dish (9-by-9-inches) and spread evenly. Bake 30 minutes or until bread crumbs are browned.
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