Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe)

My grandmother, bless her heart, had a way of making everything feel special. Even a simple weeknight dinner could transform into a mini-celebration. I remember one particular occasion when she presented a bubbling casserole dish, the aroma of garlic and butter swirling through the air. “Shrimp De Jonghe,” she announced with a flourish. It wasn’t just the delicious, tender shrimp that captivated me, but the sheer joy and love she poured into every dish. To this day, the scent of garlic butter transports me back to her cozy kitchen, filled with laughter and the promise of a comforting meal.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: 6 individual servings or 1 large casserole
• Dietary Type: Pescatarian

Ingredients

• 4 lbs shrimp
• 1 cup butter, melted
• 2 garlic cloves, minced
• 1/3 cup parsley, chopped
• 1/2 teaspoon paprika
• 1 dash cayenne pepper
• 1/2 cup sherry wine
• 2 cups soft breadcrumbs

Equipment Needed

• Large pot
• Colander
• Individual casserole dishes (6) or one 11×7 baking dish
• Mixing bowl
• Measuring cups and spoons

Instructions

1. Begin by preparing the shrimp. Rinse the shrimp thoroughly.
2. Bring a large pot of salted water to a boil.
3. Drop the un-shelled shrimp into the boiling water. Cover the pot.
4. Return the water to a boil, then reduce the heat to low.
5. Simmer gently until the shells turn pink, about 5 minutes. Be careful not to overcook the shrimp; they should be opaque and slightly firm.
6. Drain the shrimp in a colander and immediately cool them in cold water to stop the cooking process.
7. Once the shrimp are cool enough to handle, peel off the shells and remove the vein that runs down the back. This can be done with a small paring knife or a shrimp deveiner.
8. In a mixing bowl, combine the melted butter, minced garlic, chopped parsley, paprika, cayenne pepper, and sherry wine. Mix well to ensure all ingredients are evenly distributed.
9. Add the soft breadcrumbs to the butter mixture and toss gently until the breadcrumbs are coated.
10. Place the peeled and deveined shrimp in greased individual casseroles or a greased 11 x 7 baking dish. If using individual casseroles, divide the shrimp evenly among them.
11. Spoon the butter and breadcrumb mixture evenly over the shrimp, ensuring each shrimp is well-covered.
12. Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes, or until the crumbs are golden brown and the shrimp is cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
13. Remove from the oven and sprinkle with additional parsley for garnish, if desired.
14. Serve immediately and enjoy.

Expert Tips & Tricks

• Don’t overcook the shrimp! Overcooked shrimp will be tough and rubbery. Simmering them just until they turn pink is key.
• Use good quality butter. The flavor of the butter is crucial in this dish, so opt for a high-quality brand.
• Adjust the cayenne pepper to your liking. If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether. For a spicier version, add a pinch more.
• Make ahead: The shrimp can be peeled and deveined ahead of time and stored in the refrigerator. You can also prepare the butter and breadcrumb mixture in advance. Assemble the casserole just before baking.
• Breadcrumb choice: Day-old bread, pulsed in a food processor, works best. Avoid using pre-made breadcrumbs, which can be too dry. If using store-bought breadcrumbs, consider adding a tablespoon or two of melted butter to the mixture to ensure the crumbs are moist and flavorful.
• Enhance the garlic flavor: Gently sauté the minced garlic in a small amount of butter before adding it to the rest of the mixture. Be careful not to burn the garlic.
• Consider using panko breadcrumbs for a crispier topping. Panko breadcrumbs will give the dish a more textured and crunchy finish.

Serving & Storage Suggestions

Serve this classic Shrimp De Jonghe immediately while it’s hot and bubbly. It pairs beautifully with a crisp green salad or steamed asparagus. For a more substantial meal, serve it over rice or pasta to soak up the delicious garlic butter sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, bake in a preheated oven at 325°F (160°C) until heated through, or microwave on medium power in short intervals, stirring occasionally. Be careful not to overheat the shrimp, as it can become tough. While freezing is possible, it’s not recommended as the texture of the shrimp and breadcrumbs may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	718.7 kcal	N/A
Calories from Fat	328 g	46%
Total Fat	36.5 g	56%
Saturated Fat	20.6 g	102%
Cholesterol	542.1 mg	180%
Sodium	775.8 mg	32%
Total Carbohydrate	13.7 g	4%
Dietary Fiber	0.6 g	2%
Sugars	1.5 g	N/A
Protein	63.3 g	126%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs to make this dish gluten-free.
• Dairy-Free: Substitute the butter with a dairy-free butter alternative.
• Spicy Shrimp De Jonghe: Add a pinch of red pepper flakes or a dash of hot sauce to the butter mixture for an extra kick.
• Herb Variations: Experiment with different herbs such as thyme, oregano, or basil in addition to or instead of parsley.
• Vegetable Additions: Add some finely chopped bell peppers or mushrooms to the casserole for added flavor and nutrients.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely before cooking and pat them dry with paper towels to remove excess moisture.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake it. Add about 5-10 minutes to the baking time if baking directly from the refrigerator.

Q: What is sherry wine and can I substitute it?
A: Sherry is a fortified wine that adds a unique flavor to the dish. If you don’t have sherry, you can substitute it with dry white wine or chicken broth, though the flavor will be slightly different.

Q: How do I know when the shrimp is cooked through?
A: The shrimp is cooked through when it turns pink and opaque, and the internal temperature reaches 145°F (63°C).

Q: Can I use pre-made breadcrumbs?
A: While fresh breadcrumbs are recommended, you can use pre-made breadcrumbs. Consider adding a tablespoon or two of melted butter to the mixture to ensure the crumbs are moist and flavorful.

Final Thoughts

Shrimp De Jonghe is more than just a casserole; it’s a culinary hug, a taste of comfort, and a reminder of simpler times. With its rich garlic butter sauce and tender shrimp, this dish is sure to impress your family and friends. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and create your own cherished memories around this timeless classic. Serve it with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, for the perfect pairing. Bon appétit!