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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

Spread bread crumbs on a sheet lined with parchment paper and bake at 350°F until golden brown. While waiting for bread crumbs to brown, place dry sherry into small pot and reduce by about a quarter on medium heat. Once reduced, add butter, garlic and shallots; turn down to low heat until butter is melted and shallots and garlic are aromatic. Remove mixture from heat and allow it to cool for about 5 minutes. Add toasted bread crumbs, tarragon, parsley and seafood seasoning to pot; stir well. Move the mixture into a blender and blend to a smooth consistency. Season with kosher salt and freshly ground pepper. Hold the sauce, warm, or it will begin to solidify.

For the shrimp: Heat 2 Tbsp. olive oil in a large skillet. Add about half the shrimp and cook over moderately high heat for about a minute and a half on each side; place on a tray lined with paper towels. Repeat with remaining shrimp and olive oil. Layer shrimp into a casserole dish and pour sauce over top of all the shrimp. Broil just until sauce begins to bubble, garnish with chives over top and serve with toasty bread.

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