Shrimp de Jonghe

http://www.jamesbeard.org/index.php?q=recipes/show/shrimp_de_jonghe

James Beard
James Beard's New Fish Cookery (1976)

According to some sources, Shrimp de Jonghe was invented at the turn of the 20th century by the De Jonge brothers, Belgian immigrants and owners of De Jonghe’s Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Yield:

6 to 8 servings as an appetizer, 3 to 4 servings as a main course

Ingredients:

1/4 pound (1 stick) butter, at room temperature
2-3 cloves garlic, peeled and minced
1 teaspoon parsley, chopped
1 teaspoon chervil, chopped
1 teaspoon shallots, chopped
1 teaspoon tarragon, chopped
Salt
Freshly ground black pepper
Pinch of nutmeg
Pinch of mace
2 pounds shrimp
2/3 cup bread crumbs
1/2 cup dry sherry

Method:

Preheat oven to 400º.

Gradually work the garlic and other seasonings into the butter. Add the crumbs and sherry and mix well. Set aside. Alternatively, place all the ingredients in a food processor and pulse until incorporated.

Shell and clean the shrimp and cook in boiling salted water for 3 minutes until they are pink. Butter 6 to 8 ramekins, individual baking dishes, or a single baking dish. Arrange layers of shrimp and the herbed crumb mixture alternately in the ramekins. Top with remaining buttered crumbs and bake in the oven for 10 to 15 minutes, until the dish is barely bubbling and the crumbs are lightly browned.