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Shrimp de Jonghe I
SUBMITTED BY:
Jenne
"Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls."
RECIPE RATING:
Read Reviews
(14)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.
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REVIEWS
Reviewed on Oct. 29, 2003 by HPYGRAMMY
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HPYGRAMMY
Oct. 29, 2003
TOO MUCH WINE! We cut back to a scosh over 1 cup and that was plenty for 1.5# of medium Tiger prawns. Also cut back on the butter & bread crumbs with no ill effects. The aroma, flavor and ease will make this a yearly tradition on New Year's Day! There were 5 adults and no leftovers.
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11 users found this review helpful
TOO MUCH WINE! We cut back to a scosh over 1 cup and that was plenty for 1.5# of medium Tiger...
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Reviewed on Dec. 27, 2003 by BAHAPPY12
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BAHAPPY12
Dec. 27, 2003
The first time I made this recipe I made it with the white wine and I did not like the flavor. The next time I made it I used water in place of the wine and I loved it. Also I omitted the cayenne pepper and added just a little more garlic. Wonderful!
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8 users found this review helpful
The first time I made this recipe I made it with the white wine and I did not like the flavor....
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Reviewed on Mar. 3, 2003 by debbie
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debbie
Mar. 3, 2003
This was delicious to my husband and me, but the kids did not like the wine flavor. I used packaged bread crumbs and cut it to 1 1/2 cups. I definitely will make it again (when the kids are away). I took some to work, and everyone asked for the recipe. just WONDERFUL!
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8 users found this review helpful
This was delicious to my husband and me, but the kids did not like the wine flavor. I used...
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Reviewed on Feb. 2, 2004 by
TchrJrHi
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TchrJrHi
Feb. 2, 2004
I really liked this, but I did cut back on almost everything. I used half the butter and wine amount and didn't use any cayanne. (Just don't like it). We added more garlic and it smells wonderful We ate it on top of warm bagette bread. Thanks for the post.
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5 users found this review helpful
I really liked this, but I did cut back on almost everything. I used half the butter and wine...
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Reviewed on Jul. 9, 2008 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 9, 2008
I'd so love to give this dish five stars as it was a tremendous hit at a party this weekend, but the two cups of wine and the amount of butter is the only thing stopping me. I used half the butter suggested, melted it in a pan and then added in my fresh bread crumbs to saute a bit. Additional seasonings, including an Italian blend helped to jazz up the crumbs. Because I love cooking with sherry and others had recommended it, I used that in lieu of the white wine. I sprayed my casserole dish with PAM and only used a half cup, if that, of sherry. When the shrimp were just about done, I turned on the broiler to brown and crisp up the topping. As I said, everyone loved this dish and with these few changes it will certainly warrant a repeat performance. Thank you so much Jenne!
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4 users found this review helpful
I'd so love to give this dish five stars as it was a tremendous hit at a party this weekend,...
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Reviewed on May 12, 2003 by Ann in Ft. Myers
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Ann in Ft. Myers
May 12, 2003
This recipe is great and very easy. It is great with potatoes sliced very thin and baked in the oven. Use the potatoes to soak up the extra garlic and bread crumbs.
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4 users found this review helpful
This recipe is great and very easy. It is great with potatoes sliced very thin and baked in...
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Reviewed on Mar. 3, 2003 by GINGER P
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GINGER P
Mar. 3, 2003
More shrimp is definitely needed with the amounts listed for the other ingredients.
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4 users found this review helpful
More shrimp is definitely needed with the amounts listed for the other ingredients.
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Reviewed on Jan. 2, 2007 by
amydoll
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amydoll
Jan. 2, 2007
This recipe as written is not worth five stars but with some simple additions it can be. Toast the bread crumbs first. Texture is better. Add less white wine (I recommend sherry) and lemon juice! Fresh lemon juice. Just squeeze half a lemon over the shrimp right before you serve it.
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3 users found this review helpful
This recipe as written is not worth five stars but with some simple additions it can be. Toast...
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Reviewed on Jan. 22, 2006 by AIMEE678
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AIMEE678
Jan. 22, 2006
Pretty good recipe, I had a few changes though. I used sherry in stead of white wine, increased the garlic and cut down on everything except the butter & bread crumbs. It resembled what I ususally recieve in nicer restaurants, so I was impressed.
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2 users found this review helpful
Pretty good recipe, I had a few changes though. I used sherry in stead of white wine,...
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Reviewed on Oct. 6, 2003 by DECAR48
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DECAR48
Oct. 6, 2003
Delicious, but I used only half the butter called for in the recipe. Also I used dry bread crumbs instead of fresh.
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2 users found this review helpful
Delicious, but I used only half the butter called for in the recipe. Also I used dry bread...
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