Shrimp De Jonghe Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy bite.

Breadcrumbs: These create a crunchy topping that absorbs the flavors of the butter and garlic.

Butter: Melted to mix with the breadcrumbs, adding richness and moisture.

Garlic: Minced to infuse the dish with its aromatic and savory notes.

Dry sherry: Adds a subtle sweetness and depth of flavor to the breadcrumb mixture.

Parsley: Fresh and chopped, it adds a burst of color and a hint of freshness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and balances the flavors.

Paprika: Provides a hint of smokiness and a touch of color to the topping.

When preparing shrimp for this dish, ensure they are peeled and deveined properly to avoid any unwanted textures. For an extra layer of flavor, consider toasting the breadcrumbs lightly in a dry pan before mixing them with the butter and other ingredients. This will give the topping a deeper, nutty taste and a more satisfying crunch.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative to shrimp.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture to traditional breadcrumbs.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture to the dish while being a healthier fat option.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• dry sherry - Substitute with white wine: White wine can provide a similar depth of flavor and acidity to the dish.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can add a different but pleasant twist to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different but still peppery flavor that can work well in the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a similar color to the dish.

• Allow the Shrimp De Jonghe to cool to room temperature after baking.
• Transfer the shrimp and breadcrumb mixture into an airtight container. Ensure the container is shallow to prevent crushing the shrimp.
• For short-term storage, place the container in the refrigerator. The Shrimp De Jonghe will stay fresh for up to 3 days.
• For longer storage, consider freezing. Wrap the airtight container with an additional layer of aluminum foil to prevent freezer burn.
• Label the container with the date of preparation to keep track of its freshness.
• When ready to reheat, if refrigerated, preheat your oven to 350°F (175°C). Place the Shrimp De Jonghe in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes until warmed through.
• If frozen, allow the Shrimp De Jonghe to thaw overnight in the refrigerator before reheating. Follow the same reheating instructions as for refrigerated storage.
• Avoid microwaving as it can make the shrimp rubbery and the breadcrumb topping soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Shrimp De Jonghe in an oven-safe dish. Cover it with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the shrimp are warmed through and the breadcrumb topping is crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the Shrimp De Jonghe in the skillet and cover with a lid. Cook for 5-7 minutes, stirring occasionally, until the shrimp are heated through.

• Microwave Method: Place the Shrimp De Jonghe in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Check if the shrimp are heated through; if not, continue heating in 30-second intervals.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Shrimp De Jonghe in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain the crispiness of the breadcrumb topping.

• Oven: Used to bake the shrimp and breadcrumb mixture at 375°F (190°C).

• Baking dish: Holds the shrimp in a single layer for even cooking.

• Mixing bowl: Used to combine breadcrumbs, melted butter, garlic, sherry, parsley, salt, pepper, and paprika.

• Measuring cups: Measure out the breadcrumbs, butter, and sherry accurately.

• Measuring spoons: Measure out the salt, pepper, and paprika precisely.

• Garlic press: Minces the garlic cloves efficiently.

• Spatula: Mixes the breadcrumb mixture thoroughly.

• Knife: Chops the fresh parsley finely.

• Cutting board: Provides a surface for chopping parsley and preparing shrimp.

Prep ingredients in advance: Peel and devein the shrimp ahead of time to save minutes during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Mix breadcrumbs in bulk: Prepare a larger batch of the breadcrumb mixture and store it for future use.

Use a food processor: Chop the parsley and mix the ingredients quickly using a food processor.