Ingredients Jump to Instructions ↓

  1. 1 1/2lb Medium shrimp, raw -shelled, deveined

  2. 1 ga :boiling water mixed with

  3. 2 tb Salt

  4. 1 3/4c Fine, soft bread crumbs

  5. 3 tb Minced parsley

  6. 2 tb Fresh or frozen chives

  7. 1 ts Minced fresh tarragon -OR-

  8. 1/4ts -crumbled leaf tarragon

  9. 1 ts Minced fresh marjoram -OR-

  10. 1/4ts -crumbled leaf marjoram

  11. 1 ts Minced fresh chervil -OR-

  12. 1/4ts -crumbled leaf chervil

  13. 1 md Garlic clove - peeled and minced

  14. 2 md Shallots; peeled and minced

  15. 1/2c Unsalted butter - at room temperature

  16. 2 tb Lemon juice

  17. 2 tb Dry sherry

  18. 1/4ts Salt

  19. 1/8ts Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. + Directions : PREHEAT THE OVEN TO 375F. Parboil the shrimp in the boiling salted water for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until it forms a fairly smooth paste. Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top as evenly as possible. Bake uncovered for about 25 minutes, until bubbly and lightly browned. Serve with a tartly dressed crisp green salad.


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