Recipe: Shrimp de Jonghe (2)

here are a couple of recipes.

2 pounds large shrimp, shelled
1/2 cup melted butter
1/2 dry white wine
1/3 cup minced parsley
2 cloves garlic, minced
1/2 tsp. paprika
1/8 tsp. cayenne pepper
2 cups soft bread crumbs

Cook shrimp. Arrange in a 12 x 8 inch baking dish. Combine butter, white wine, parsley, garlic, paprika and cayenne pepper. Mix in 2 cups soft bread crumbs. Spread crumbs mixture over shrimp. Bake at 350 degrees until crumbs are brown, about 25 minutes. Sprinkle with parsley.

Serves 6Shrimp de Jonghe

2 pounds jumbo shrimp (9-12 to the lb),shelled and deveined
1 sticks (3/4 cup) salted butter, softened
1 cup fine dry bread crumbs
1/3 cup minced parsley
1/2 cup dry Sherry
2-5 cloves of garlic, minced (to your taste)
1 teaspoon salt
dash of cayenne
dash of paprika

Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
Preheat oven to 375 F. and butter a shallow casserole dish that is just large enough to hold the shrimp in one layer.
In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
Place shrimp in casserole and spoon bread-crumb mixture over them.
Bake casserole until crumbs are golden brown and sizzling, approximately 30 minutes.