Shrimp De Jonghe
Shrimp De Jonghe
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 16/20 shrimp - peeled and deveined
- Roux
- 1 clove garlic
- 1 stick butter, soft
- 2 tablespoons Fustini's Garlic Olive Oil
- 3 slices soft white bread, crusts removed
- splash white wine
- salt and white pepper
Directions
- Prepare a hot broiler and set the rack so that the baking dish will be only a few inches from the broiler. Place a few shrimp in a baking dish in a single layer. Break off pieces of the roux and lay on top of the shrimp. Place under broiler and cook until roux is browned, butter is bubbling in the bottom of the baking dish and shrimp are just cooked. Serve immediately.
- Cut garlic in half and rub cut sides all over a bowl then discard. Place butter, Fustini's Garlic olive oil, garlic and white bread in a bowl and mix together to form a paste. Add enough white wine to loosen the paste so it can be spread. Season with salt and pepper then spread between two parchment sheets and freeze.
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