Jean’s Shrimp DeJonge



This recipe turned up in a long forgotten box recently. I don’t remember who Jean was, but I do remember the Shrimp DeJonge! It’s not that shrimp floating in butter kind. Its the yummy Garlic and Parmesan and bread crumb kind. Enjoy with a tossed salad and some white wine – 


Jean’s Shrimp DeJonge

  • 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 a 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.




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