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Shrimp de Jonghe I

Shrimp de Jonghe I

"Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls."
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30 m servings 864 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 864 kcal
  • 43%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 381 mg
  • 127%
  • Sodium:
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
  2. Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
  3. Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
  4. Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

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Read all reviews 22
  1. 27 Ratings

Most helpful positive review

As others have noted, there is far too much wine called for in this recipe. If prepared as written, the shrimp would be swimming in it rather than being nicely baked. The amount of butter, on th...

Most helpful critical review

More shrimp is definitely needed with the amounts listed for the other ingredients.

Most helpful
Most positive
Least positive

As others have noted, there is far too much wine called for in this recipe. If prepared as written, the shrimp would be swimming in it rather than being nicely baked. The amount of butter, on th...

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 caye...

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...

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 butt...

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...

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 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 wonder...

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.

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 ususal...

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