Shrimp De Jonghe

Name: Shrimp De Jonghe
Yield: Serves 4
Ingredients: 1 cup, panko bread crumbs, toasted; 8 tablespoons, unsalted butter, softened; 1/4 cup, minced fresh parsley; 1/4 cup, minced fresh chives; 1 teaspoon, grated lemon zest plus 2 tablespoons juice; , Salt and pepper; Pinch, ground nutmeg; 2 pounds, jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed; 1 , shallot, minced; 6 , garlic cloves, minced; 1 teaspoon, paprika; 1/8 teaspoon, cayenne pepper; 1/4 cup, dry sherry; , Lemon wedges

Main Courses
Fish & Seafood
Weeknight

By Ashley Moore ･ Appears in Cook's Country February/March 2016

We kept the important things in this Chicago classic—tender shrimp, buttery bread crumbs, and the urge to go back for seconds.

SERVES 4

TIME 1 hour

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