Hey Amy!

Shrimps!  Delectable shrimp.  This recipe has it’s roots in Chicago, coming out of De Jonghe Hotel and Restaurant at the turn of the century.  Not this century but the 19th to the 20th.  It’s a bit like a casserole dish but can also be an hors d’oeuvres.

Ingredients:

2 lb. cleaned cooked, shelled shrimp
5 cloves of garlic, sliced
1 c. butter
1/4 tsp. tarragon
1/4 tsp. minced parsley
1/4 tsp. shallot
1/4 tsp. minced onion
dash each of nutmeg, mace, thyme
2 tsp. salt
1/4 tsp. pepper
1/2 c. cooking sherry
1 c. dry bread crumbs

Preheat oven to 400.  Place shrimp in 8 individual petite baking dishes.  Cook garlic in butter until butter browns, remove garlic.  Add herbs, seasonings and sherry to butter.  Remove 1/4 c. butter mixture and toss with bread crumbs.  Pour remaining butter mixture over shrimp.  Top with buttered crumbs.  Bake 15 minutes.  Serves 8.

If you want to make a casserole a giant casserole for a buffet or family style dinner, follow the directions as stated but put in large casserole dish.  You may want to give the dish 20 minutes to bake.

xo me

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