Clinton’s updating a delicious classic with his Shrimp De Jonghe!
SHRIMP DE JONGHE
2 sticks unsalted butter (melted, divided)
1 1/2 cups fresh breadcrumbs
2 tablespoons parsley (chopped)
1/2 tablespoon paprika
1/4 teaspoon cayenne
2 pounds extra-large shrimp (peeled, deveined, tails on)
2 cloves garlic (peeled, thinly sliced)
1/4 cup dry white wine
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 400ºF.
In a large bowl, add the 1/4 cup of melted butter, breadcrumbs, parsley, paprika, and cayenne. Season with salt and pepper and toss to combine.
In a 9×13-inch casserole dish add the shrimp and garlic. Season with salt and pepper. Pour over white wine and remaining melted butter. Evenly distribute the breadcrumbs over the shrimp. Bake for 10-12 minutes until breadcrumbs are golden and shrimp is cooked through.
Tip: 1. Try assembling this dish in ramekins for individual portions at a party!
2. If you’re breadcrumbs are soggy, broil for 30 seconds to recrisp the top.