Shrimp De Jonghe

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs large shrimp, shelled and deveined (about 48)
• 1 clove garlic
• 1 1/2 teaspoons salt
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chervil
• 1 pinch dried thyme, crumbled
• 1 shallot, minced
• 1 tablespoon minced onion
• 1 cup unsalted butter, softened
• 1 1/2 cups fine dry breadcrumbs
• 1 pinch of freshly grated nutmeg
• 1 pinch mace
• 1/2 teaspoon black pepper

Recipe

• 1 cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
• 2 drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
• 3 preheat oven to 350°f.
• 4 mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• 5 melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
• 6 arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
• 7 cover with herbed breadcrumb mixture, then sprinkle with topping.
• 8 bake in upper third of oven until golden, about 15 minutes.
• 9 turn on broiler and broil until crumbs are golden brown, about 2 minutes.
• 10 *when salting water for cooking, use 1 tablespoon for every 4 quarts water.
• 11 makes 8 servings.