Shrimp De Jonghe

Ingredients

• Shuck shrimp before cooking; rinse in cold water and drain.
• ¢ tsp. each of salt
• pure monosodium glutamate per lb. of shrimp
• about 14 C. soft bread crumbs
• 4 C. butter
• Mash a peeled garlic but
• the merest pinch of basil
• an even smaller pinch of marjoram

Method

1. 1

   Simmer shrimp in boiling water with salt and monosodium glutamate.

2. 2

   Cool, de-vein, and arrange in bakers.

3. 3

   Mix garlic, crumbs, and butter; sprinkle over shrimp.

4. 4

   Bake at 425° for about 2 minutes until crispy brown.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 28. The excerpt below is the record exactly as published.

SHRIMP DE JONGHE Shuck shrimp before cooking; rinse in cold water and drain. Simmer tenderly in boiling water to which is added ¢ tsp. each of salt and pure monosodium gluta- mate per lb. of shrimp. Let them cool in water, then de-vein. If you have some 6" individual bakers, arrange about 10 whole shrimp in center, overlapping slightly but not heaping. Mash a peeled garlic but in a mortor or rub it to paste with a little salt and the merest pinch of basil and an even smaller pinch of marjoram. Have ready about 14 C. soft bread crumbs, They must remain feathery so day old or fine crumbs will not do. Soften but do not melt 4 C. butter

Cook this with the app: pantry check, scaling, and the assistant.