Shrimp De Jonghe

• 3/4 cup unsalted butter
• 1 teaspoon sea salt
• 1 or 2 cloves garlic, very finely chopped (or to taste)
• 1 cup bread crumbs from a stale baguette
• 1/3 cup very finely chopped flat-leaf parsley
• 1/2 cup Fino sherry
• Dash of cayenne pepper
• Dash of paprika
• 2 pounds jumbo wild American shrimp, peeled and deveined

1. Cream together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.
2. Put the shrimp into boiling salted water. Cover and remove from heat to remain only until they turn pink. Rinse with cold water and drain.
3. Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.
4. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling
5. Teacher's Tip: Because this is so unbelievably rich, Shrimp de Jonghe doesn't want much in the way of accompaniment. A simple salad with a vinaigrette or a plain-but-perfect green vegetable along with enough crusty bread to sop up ALL the sauce - will be PERFECT!
6. Wine Tip: The richness of Shrimp de Jonghe lends itself naturally to an elegant Chardonnay. I'd suggest a Meursault (from the southern end of Burgundy).

unsalted butter, salt, garlic, bread crumbs from, flatleaf parsley, sherry, cayenne pepper, paprika, jumbo wild american shrimp

Taken from food52.com/recipes/19166-shrimp-de-jonghe (may not work)