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

Sp

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish