Shrimp De Jonghe Recipe

Shellfish-lovers' delight -bubbly casserole filled with herb-flavored shrimp.

You will need :-

2 pounds cleaned cooked shrimp

4 cloves garlic, sliced

1 cup butter or margarine

1/4 teaspoon tarragon leaves

1/4 teaspoon snipped parsley

1/2 teaspoon minced onion

 Dash each nutmeg, mace and thyme

2 teaspoons salt

1/4 teaspoon pepper

1/2 cup chicken broth*

1 cup dry bread crumbs

Parsley

Heat oven to 400°. Divide shrimp among 8 ungreased individual casseroles (each about 5 inches in diameter). Cook and stir garlic in butter until butter browns. Remove from heat. Remove garlic pieces; add remaining ingredients except bread crumbs.

Toss 1/4 cup of the garlic butter with bread crumbs. Pour remaining butter mixture over shrimp in casserole and top with buttered crumbs. Bake uncovered 10 minutes. (Do not over bake shrimp as they tend to become tough.) Garnish with sprigs of parsley.

Serves  8.

Chicken broth can be made by dissolving 1 chicken bouillon cube in 1/2 boiling water, or use canned chicken broth.