Shrimp De Jonghe

Shrimp De Jonghe

From: Chef Michael Galen, The Bedford, Chicago. Yield: 4 to 6 servings.

½ cup toasted bread crumbs
¾ cup dry sherry
½ lb. unsalted butter
5 cloves garlic, minced
2 small shallots, minced
3 Tbsp. chopped tarragon
4 Tbsp. chopped parsley
as needed, seafood seasoning
4 Tbsp. extra-virgin olive oil
1 lb. peeled head-off shrimp
4 Tbsp. chopped chives


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