The Lehane Family’s Shrimp De Jonghe has been a staple of the family’s Christmas table for many many years. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!

The Lehane Family’s Shrimp De Jonghe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: The Lehane Family

Print Recipe

Description

We would like to share a recipe that my mom has been making for our Italian Christmas Eve dinners for many, many years.

Enjoy!

Ingredients

Scale

2 lbs large raw shrimp
3/4 cup white wine or dry sherry
1/2 tsp white pepper
4 tbsp butter (melted)
1 cup seasoned breadcrumbs
2 minced garlic cloves

Cook Mode Prevent your screen from going dark

Instructions

Spread shrimp in the pan, add wine and pepper. Dot with 1 TBS of butter. Combine breadcrumbs, garlic, pepper and 3 TBS of melted butter in a small bowl. Sprinkle the mixture evenly over the top of the shrimp. Optional to sprinkle chopped Italian parsley over the top.
Bake at 350 degrees for 20-25 minutes

Notes

We would like to share a recipe that my mom has been making for our Italian Christmas Eve dinners for many, many years.

Category: Appetizer or Main
Cuisine: American-Italian

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.