Shrimp De Jonghe

20 comments
By

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

Shrimp De Jonghe

WHY THIS RECIPE WORKS

We wanted a shrimp casserole recipe that gave us flavorful and tender—not bland and rubbery—shrimp. We started by quickly sautéing garlic, shallot, and paprika together until fragrant and then splashed a bit of sherry into the pan. We then ...

Print