Chicago Shrimp De Jonghe

• 2 lbs medium shrimp
• 1/2 cup butter, melted
• 1/4 cup dry sherry
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• ground nutmeg (just a pinch)
• salt, to taste
• cayenne pepper, to taste
• 1 cup dry breadcrumbs

1. Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
2. In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
3. Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
4. Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
5. Spread half the crumb mixture over the shrimp.
6. Add remaining shrimp in another layer; top with remaining crumb mixture.
7. Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

shrimp, butter, sherry, garlic, fresh parsley, fresh chives, ground nutmeg, salt, cayenne pepper, breadcrumbs

Taken from www.food.com/recipe/chicago-shrimp-de-jonghe-132394 (may not work)