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Nutrition Facts
Serving Size 1 (209g) Recipe makes 6 servings
Calories 344
Calories from Fat 157		(45%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 10.3g	51%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 335mg		111%
Sodium 552mg		23%
Potassium 335mg		9%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 0.6g	2%
	Sugars 0.9g
Protein 33.1g		66%
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Shrimp DeJonghe

Recipe #18192 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Terri F.
Jan 27, 2002

Don't remember where this recipe came from, have served it for years. A family favorite.

SERVES 6 -8 (change servings and units)

Ingredients

1/2 cup butter or margarine
2 cloves garlic, pressed
1/3 cup fresh parsley, chopped
1/2 teaspoon paprika
1 dash cayenne pepper
1/2 cup dry white wine
2 cups soft breadcrumbs (not dry)
4 cups cleaned cooked shrimp

Directions

1
Melt butter over low heat in small saucepan.
2
Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
3
Stir bread crumbs into butter mixture.
4
Place shrimp in 13x9 baking dish.
5
Spread butter and crumb mixture over.
6
Bake at 350 F degrees about 30 minutes, until crumbs brown.
7
Sprinkle with more fresh chopped parsley.
8
Serve with good bread for dipping in garlic/herb butter.

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Featured Reviews for This Recipe

From: Katherine's #1 Fan

On Sep 23, 2007

So good!!! Now a household favorite-thanks!

0 people found this review helpful

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From: gahousewife

On Jan 27, 2007

made this twice already. very good. i make in individual baking dishes. serve w/ bake potato and salad. very elegant and fast.

0 people found this review helpful

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From: Miss Annie

On Jul 2, 2002

Wow, a very good shrimp dish. We loved the butter and garlic flavor on the shrimp. Very east to prepare, and elegant enough for guests. A wonderful meal with a crisp green salad, and Swiss garlic bread. Wonderful, Terri, I will make this one again!

5 people found this review helpful

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From: MonicaD

On Feb 5, 2002

I have been looking for this recipe for some time. I first found it in a Better Homes and Garden cookbook more years ago than I care to remember and served it often to great reviews. At that time the liquid of choice was chicken broth(as you might expect from a '50's cookbook). I am going to try this with a combination of white wine and chicken broth as I believe the broth will keep the original flavour which was soft and garlicky. Many white wines have a tendecy to take over,dominate and change delicate foods such as shrimp.

3 people found this review helpful

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