Garlic Butter Baked Shrimp - Shrimp De Jonghe
Garlic Butter Baked Shrimp, or Shrimp De Jonghe, is a delicious, crunchy shrimp dish loaded with butter, garlic, breadcrumbs, and dry sherry.
Servings: 8
Ingredients
- 2 pounds raw jumbo shrimp, thawed, peeled and deveined, tails on or off
- 8 tablespoons butter, softened
- 1 cup panko breadcrumbs
- ½ cup dry sherry
- 4 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons chopped fresh parsley
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ¼ to ½ teaspoon sweet or smoked paprika
- pinch cayenne, or to taste
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375˚F and butter a 9x13 baking dish.
- Arrange the shrimp in the baking dish in a single layer. Set aside.
- In a mixing bowl, combine the softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
- Spoon the breadcrumb mixture over the shrimp.
- Bake for 22 to 25 minutes or until the top is golden brown.
- Remove the shrimp from the oven and let it rest for a couple of minutes.
- Sprinkle with fresh parsley and serve.
Notes
- Shrimp: Use jumbo shrimp for best results, but if using smaller shrimp, watch them closely to prevent overcooking and toughness.
- Sherry Alternatives: I prefer dry sherry for this recipe, but white wine, lemon, or lime juice are acceptable substitutes.
- Thawing Shrimp: For frozen shrimp, thaw them thoroughly and always pat dry before cooking.
- Make The Topping in Advance: Make the buttery breadcrumb topping a day ahead, keep it in the fridge, and let it warm to room temperature for easy crumble before assembly.
Nutrition
Calories: 263kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 1186mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 3mg
