Shrimp de Jonghe

• 2 pounds jumbo shrimp (about 18), shelled and deveined
• 1 1/2 sticks (3/4 cup) salted butter, softened
• 1 cup fine dry bread crumbs
• 1/3 cup minced fresh parsley leaves
• 1/2 cup dry Sherry
• 1 to 5 garlic cloves, minced
• 1 teaspoon salt
• dash of cayenne
• dash of paprika
• toast points (optional)

1. 1.
2. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes.
3. (Shrimp will not be cooked through.)
4. Drain shrimp and cool.
5. 2.
6. Preheat oven to 375F.
7. and butter a shallow casserole just large enough to hold shrimp in one layer.
8. 3.
9. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
10. 4.
11. Place shrimp in casserole and spoon bread-crumb mixture over them.
12. 5.
13. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
14. 6.
15. Serve shrimp on toast points, if desired.

jumbo shrimp, butter, bread crumbs, parsley, sherry, garlic, salt, cayenne, paprika, points

Taken from www.epicurious.com/recipes/food/views/shrimp-de-jonghe-10530 (may not work)