To Die for Shrimp De Jonghe

July 16, 2012


This is one of those recipes that everyone in the room will be talking about!!!  “Oh my God!” is all they will say.  They will keep eating unti it is all gone.  At some point they will ask you what is in it.  This is the moment it gets a little tricky!  Try to change the subject!, pretend that you didn’t hear them!, Do anything you can think of to distract them from their question!!!  Like I said this is To Die For!!!

Saturday night we were invited to a work friends for dinner.  They live over the border in Indiana.  They live about an hour and twenty minutes away.  They invited us for an early dinner,  which just meant we started drinking at 3:00:))))   There was tons of food and fun, but this particular dish stood out to Marc and I.  We asked our friend Kim how she made it, and of course she cooks like me and she was like… a little bit of this,  and a little bit of that, but none the less we couldn’t wait to make it the next day for our families birthday dinner at my brothers.

I escaped all questions regarding the ingredients.  No diets aloud on Sundays!!!  Don’t be afraid, don’t judge, just make it!!!

This is to Die for!!!!


5.0 from 3 reviews
To Die for Shrimp De Jonghe
  • 2.5 to 3 Lbs. raw, peeled and deveined shrimp.
  • 3 sticks of butter (Shhhhh!!!)
  • 1 head of garlic,  peeled and sliced really thin.
  • ½ tsp. crushed red pepper ( I am guessing,  I eyeballed what looked good to me)
  • 1 cup plain bread crumb.
  • 1 cup parmesan cheese.
  1. Preheat oven to 325
  2. Combine breadcrumbs and cheese in a bowl and put aside.
  3. Melt butter (shhhh!!!) in large saute pan.
  4. Add chopped garlic and crushed red pepper.
  5. Cook on low heat 10-15 minutes.
  6. Sprinkle cheese and breadcrumb mixture over butter a couple handfuls at a time,  mixing and checking consistency.  You dont want it too loose or too thick,  use your best judgement.  I think I used about 1¾ cups.
  7. Immediately add shrimp, and mix for 1 minute.
  8. Pour into casserole and bake for 30 minutes.

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