SHRIMP de JONGHE

Shrimp de Jonghe

4 cups shrimp, cleaned about 2 lbs.
3/4 cup butter (1 ½ sticks)
4 cloves garlic, sliced
½ tsp. Minced parsley
½ tsp. Minced green onion
1/4 cup Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 cup sherry
1 cup dry bread crumbs
1/4 cup (½ stick) butter

Saute shrimp in butter until very lightly browned. Divide shrimp into 6 individual scallop shells or a glass baking dish. (9 x 12). Saute garlic in butter over low heat for 5 minutes. Remove and discard garlic. Stir in parsley, green onion, seasonings and sherry. Pour over shrimp. Combine crumbs and melted butter; spoon over shrimp. Sprinkle with cheese. Bake in 350 oven until golden brown, about 15 minutes.

6 servings.