Shrimp de Jonghe
This dish can be a meal or an appetizer. If you're
going to use this as a meal, I would recommend
using larger Shrimps, if as an appetizer use medium
sized Shrimps.
I made mine shown here as an appetizer.
When you're baking in the oven, it helps if you can
use the smallest baking pan as possible so all the
liquid doesn't dissipate.
PURCHASING SHRIMP:
One see's strange numbers regarding Shrimps at
the seafood market.
Basically those two numbers tell you roughly how
many pieces of Shrimp you get per pound. So if you
see 9/12 or something similar, it means that you get
between 9 & 12 pieces of Shrimp per pound, and
these would be rather LARGE Shrimps. Compared to
20/26 or a similar number tells you that you get
between 20 and 26 Shrimps per pound, rather small
Shrimps probably good for a Shrimp Cocktail.
Shrimps lend themselves towards DRY White Wine
or flambeing with Brandy.
You can buy frozen cooked Shrimp (as shown here)
that are already cleaned and deveined. In this case
all you really need to do is defrost. You can do this
room temperature for a few hours, or run under
warm water in a colander for a few min. Accordingly
you can also give them a quick boil for about 1 min,
or even pop in your microwave for a min or two.
When using any of these cooking methods make it
quick as these Shrimps are already cooked. The
more the cooking process the more they will shrink
and begin to loose their flavor.
You can also buy fresh shrimp with the shell on. In
this case you need to remove the shell (at least for
this dish) and it goes fast if you're doing so under
cool running water. A lot of people do not want to
even SEE the vein (digestive tract) and then there
are those that don't care. You can eat this, there is
no problem with that, but you can also devein them
as well. On the curved side of the Shrimp, the top,
you make a small slit with a knife and simply pull out
the vein.
Shrimp is cooked when it is white.

INGREDIENTS:















Salt and Pepper
1 - 2 cloves of Garlic chopped up
Splash of Tabasco
A small handful of Bread Crumbs
about 1 lb. Shrimp (medium at least)
1/2 stick Butter
1/4 Cup DRY White Wine (Chardonnay)















Chop up the Garlic. The more you chop into smaller
pieces the more Garlic aroma you will get. For this
recipe I don't want THAT much of a Garlic flavor so I
kept my pieces rather large. Don't worry, after
sauteeing and then baking to serving, you will be
fine if you get a piece of Garlic, it will be rather light
tasting.
Now time to saute.
















Put Shrimps, Garlic, Salt, Pepper and dash of
Tabasco in saute pan with Butter. Stir around till
Butter is melted. This should take just a minute.















Add the White Wine, stir for a minute more.














Melt just a notch of Butter and put on bottom of
baking pan.















Put Shrimp saute in pan.















Top with Bread crumbs and bake 350*F for just a
few min till Bread crumbs are lightly browned.















Plate and serve.
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