Shrimp de Jonghe II

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"A rich and elegant shrimp dish which belies it's short preparation and cooking time."
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45 m servings 516 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 325 mg
  • 108%
  • Sodium:
  • 1114 mg
  • 45%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. Bring the liquid to a boil and add the unshelled shrimp. Simmer for 5 minutes, then remove the pot from the heat. Let shrimp cool in the liquid. Drain the shrimp and shell and devein them.
  3. In a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. Slowly beat in the parsley, crushed garlic, salt, Worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.
  4. Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
  5. Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.


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Very Nice!! I did not add the steak sauce, and used pre-cooked shrimp. Quick and easy.

The steak sauce and Worcestershire sauce overpowered all other flavors. I recommend reducing these items by at least half.

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