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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 deveined 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |