I found another box of recipes!

shrimp_closeup

shrimp_closeup (Photo credit: serenejournal)

I have been in a mad rush to get certain work done before it gets warm out. I’ve been working a lot with Whole Life Overhaul, and studying things I need to master, and I’ve undertaken my annual attempt to remove piles of paper from the house – which I was prompted to do because it is one of the lessons in Whole Life Overhaul. I was like, yeah, I need to do this!

So there was this bankers box. I thought it was notes from all the studying I do. As luck would have it, my old computer is dying. I dug this box out from under the desk so I could get under there to start setting up the new computer. I hate setting up new computers, so I think the paper sort was sort of procrastination – but it turns out that there was a whole bunch of recipes in there.

One of the recipes is Jean’s Shrimp DeJonge. I don’t remember who Jean was, but I do remember the Shrimp DeJonge! You’re going to love it.

I will do my part to try and keep Lent from getting too boring. Here is the recipe –

Jean’s Shrimp De Jonge’

  • 1 ½ lb. Bag frozen shrimp
  • 1 stick butter melted
  • 1 cup bread crumbs
  • 1 ½ Tablespoons warm milk
  • ½ cup sherry wine
  • ¼ teaspoon garlic power (or more)
  • 1 Tablespoon dried parsley
  • 1 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • ¼ cup Parmesan cheese
  • ¼ stick melted butter

 

Boil shrimp according to package directions.

Meanwhile, mix bread crumbs, milk, sherry, garlic, parsley, salt and pepper until it is the consistency of pudding. Add more milk if needed.

Line bottom of baking dish with the shrimp.

Spread the bread crumb mix over the shrimp.

Sprinkle the Parmesan over the top.

Drizzle the ¼ stick of melted butter over the top.

Bake at 350 F. for 30 minutes.

Yum!

Serve with noodles or rice and a great tossed salad – and maybe some white wine. 

Enjoy!

Haven’t joined Whole Life Overhaul yet?

Enhanced by Zemanta

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.