*  Exported from  MasterCook  *
 
                              SHRIMP Du JONGHE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   1 1/2 lb Medium shrimp, raw
            -shelled, deveined
       1 ga :boiling water mixed with
       2 tb Salt
   1 3/4 c  Fine, soft bread crumbs
       3 tb Minced parsley
       2 tb Fresh or frozen chives
       1 ts Minced fresh tarragon  -OR-
     1/4 ts -crumbled leaf tarragon
       1 ts Minced fresh marjoram  -OR-
     1/4 ts -crumbled leaf marjoram
       1 ts Minced fresh chervil  -OR-
     1/4 ts -crumbled leaf chervil
       1 md Garlic clove
            - peeled and minced
       2 md Shallots; peeled and minced
     1/2 c  Unsalted butter
            - at room temperature
       2 tb Lemon juice
       2 tb Dry sherry
     1/4 ts Salt
     1/8 ts Freshly ground black pepper
  
   PREHEAT THE OVEN TO 375F. Parboil the shrimp in the boiling salted water
   for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the
   parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the
   butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until
   it forms a fairly smooth paste. Arrange the shrimp in a well-buttered
   1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top
   as evenly as possible. Bake uncovered for about 25 minutes, until bubbly
   and lightly browned. Serve with a tartly dressed crisp green salad.
   
   JEAN ANDERSON
   
   PRODIGY GUEST CHEFS COOKBOOK
  
                    - - - - - - - - - - - - - - - - - -