Shrimp de Jonghe for Two

We’re tired of turkey. We’re tired of dressing. Seafood is on sale at local supermarkets. What to make? Shrimp de Jonghe!

Normally, this is something we only eat when we eat out. On our anniversary, maybe.

Our anniversary is tomorrow and we are eating out. But why wait?

Shrimp de Jonghe for Two

• One pound raw shrimp, shelled and deveined
• 2-3 cloves of garlic, minced
• 1 ½ teaspoons tarragon
• 1 ½ teaspoons parsley
• ¼ teaspoon dried thyme
• 2 shallots, minced
• 1 ½ teaspoons minced onion
• ¾ stick butter, softened
• ½ cup dried Italian-style bread crumbs
• pinch of nutmeg
• ½ teaspoon black pepper
• pinch sel de fleur

Preheat oven to 350.

Cook shrimp in boiling salted water for about 1-2 minutes. Drain and plunge into ice water to halt further cooking.

Make a paste using about 1/2 stick butter and herbs, onions, garlic, shallots and 1/4 cup bread crumbs.

Arrange shrimp in shallow pans. Do not overlap. Coat tops of shrimp with mixture.

Melt remaining butter and breadcrumbs, adding salt and pepper. Drizzle over the shrimp.

Bake for 15 minutes on a rack placed in the upper third of the oven. After 15 minutes, turn off oven and turn on the broiler so the shrimp turns golden brown.

I served with noodles for my husband and rice pilaf for me.

Note: I scrimped on the butter and salt in what is probably a fruitless attempt to make this a healthier dish. Ah, well it's the holiday season.

The recipe is adapted from one found on Epicurious.