Shrimp De Jonghe with Garlic Butter and Sherry
A rich baked shrimp dish with garlic butter, sherry, and golden panko crumbs.
Equipment
- 9x13 Baking Dish
- Mixing bowl
- Fork
Ingredients
Main Ingredients
- 2 lb raw jumbo shrimp peeled and deveined, 16 to 20 count
- 8 tbsp unsalted butter softened
- 1 cup panko breadcrumbs
- ½ cup dry sherry or dry white wine or low sodium chicken broth
- 4 cloves garlic minced
- 1 shallot minced
- 3 tbsp fresh parsley chopped, plus extra for garnish
- ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
- ¼ tsp sweet or smoked paprika
- 1 pinch cayenne pepper
Instructions
Cooking
- Prep the dish. Heat the oven to 375 degrees F, butter a 9x13 dish, and blot the shrimp very dry.
- Make the paste. Mash butter, panko, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne until it clumps like wet sand.
- Layer and top. Set the shrimp in one layer, then press the paste over them until fully covered.
- Bake. Bake 22 to 25 minutes until the top is deep golden and the shrimp reach 145 degrees F.
- Finish. Rest 2 minutes, garnish with parsley, and spoon the buttery juices over each serving.
Notes
Substitutions: Use dry white wine or low sodium chicken broth for the sherry.
Tips: Blot the shrimp dry and use unsalted butter so the salt stays in check.
Storage: Refrigerate up to 3 days in an airtight container. Do not freeze.