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Shrimp de Jonghe I

Shrimp de Jonghe I

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Jenne

Jenne

Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 864 kcal
  • 43%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 381 mg
  • 127%
  • Sodium:
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
  2. Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
  3. Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
  4. Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.
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Reviews

naples34102
39

naples34102

10/13/2009

As others have noted, there is far too much wine called for in this recipe. If prepared as written, the shrimp would be swimming in it rather than being nicely baked. The amount of butter, on the other hand, is more flexible and depends on how you intend to serve this dish. Since I used this as a main course served over linguine, a little extra butter was nice. So, if one was to prepare this exactly as written it probably would be very disappointing, and only worthy of a weak three stars. Having said that, however, since recipes are only guides anyway, it would be a shame to knock this down a star or two just because of measurements easily adjusted to taste. I didn't measure at all - just arranged the shrimp in a baking dish I had greased with olive oil. Poured in just enough wine to basically cover the bottom of the dish, which I would guess was only a quarter of what was called for in the recipe. I crushed some croutons for the bread crumbs, then mixed them with enough melted butter, parsley, and garlic to the consistency I wanted, just so that it looked kind of like a coarse, wet sand. I dribbled a little extra melted butter around the shrimp in the dish, baked for the recommended baking time, arranged it over the linguine, and let me tell you it was five star delicious!

BAHAPPY12
22

BAHAPPY12

6/11/2014

The first time I made this recipe I made it with the white wine and I did not like the flavor. The next time I made it I used water in place of the wine and I loved it. Also I omitted the cayenne pepper and added just a little more garlic. Wonderful! Update: I made this again last night using chicken broth, one cup. It was great! I also add some fresh lemon juice to it before serving!

amydoll
19

amydoll

1/2/2007

This recipe as written is not worth five stars but with some simple additions it can be. Toast the bread crumbs first. Texture is better. Add less white wine (I recommend sherry) and lemon juice! Fresh lemon juice. Just squeeze half a lemon over the shrimp right before you serve it.

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