Shrimp De Jonghe
We kept the important things in this Chicago classic—tender shrimp, buttery bread crumbs, and the urge to go back for seconds.
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 tossed some raw shrimp into this potent mixture of aromatics, shingled the shrimp in a casserole dish, and topped it with buttery herbed panko bread crumbs.
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