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Shrimp de Jonghe II

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
JFCHURCH

JFCHURCH

A rich and elegant shrimp dish which belies it's short preparation and cooking time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 325 mg
  • 108%
  • Sodium:
  • 1114 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  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.
  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.
  4. Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
  5. Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.
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Reviews

RRR16E
11

RRR16E

9/26/2004

Very Nice!! I did not add the steak sauce, and used pre-cooked shrimp. Quick and easy.

TAMATHAK
11

TAMATHAK

1/4/2004

The steak sauce and Worcestershire sauce overpowered all other flavors. I recommend reducing these items by at least half.

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