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Shrimp de Jonghe I
July 09, 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!

  1. 31 Ratings

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