SHRIMP DE JONGHE|
1/2 c. butter
4 cloves garlic, sliced
1/2 c. sherry
1 Tbsp. snipped parsley
1 tsp. salt
1 tsp. chopped chives
1/4 tsp. dried tarragon leaves
1/4 tsp. instant minced onion
dash of ground nutmeg
dash of dried thyme leaves
3/4 c. dry bread crumbs
2 lb. raw shrimp, shelled and
Combine butter and garlic in 1 1/2-quart casserole.
Microwave at High (100%) until garlic is browned, 4 to 5
minutes. Remove and discard garlic. Stir in sherry, parsley,
salt, chives, tarragon, instant onion, nutmeg and thyme.
Remove 1/4 cup of seasoned butter; stir into bread crumbs. Mix
shrimp into remaining butter in casserole until coated.
Microwave at Medium-High (70%) 5 minutes. Stir. Sprinkle with
bread crumbs. Microwave at Medium-High (70%) until shrimp is
pink and opaque, 1 to 4 minutes. Let stand 2 minutes. Yield:
4 to 6 servings.
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