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Article posted: 2/6/2013 5:23 AM

Shrimp de Jonghe

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

cup dry or cream sherry

teaspoon salt

Dash cayenne pepper (optional)

teaspoon paprika

cup plain white bread crumbs

1 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.

Serves two.

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