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

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.

Serves two.