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Shrimp De Jonghe

By Peter Tinsley


Difficulty: Easy

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4 to 6


  • 1 pound large shrimp, shelled and deveined (20 to 24 per pound)
  • 1 stick (½ cup) unsalted butter, room temperature
  • 2 medium garlic cloves, minced and ground to a paste with a pinch of salt
  • 2 tablespoons medium-dry sherry
  • ½ cup fine dry breadcrumbs
  • ¼ cup finely chopped fresh parsley
  • salt, to taste
  • black pepper , to taste
  • ¼ cup sliced almonds, lightly toasted


Preheat oven to 400˚F

Blanch the shrimp in boiling salted water and cool in an ice bath. Pat dry and layer the shrimp in a buttered gratin dish

Stir the softened butter, garlic and sherry until well incorporated. Stir in breadcrumbs, parsley, and salt and pepper.

Spread the butter crumb mixture evenly over the shrimp and sprinkle with toasted almonds .

Bake until shrimp are cooked through and topping is lightly browned, about 15 minutes.

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