Joe's Stone Crab Shrimp de Jonghe

Joe's Stone Crab Restaurant Recipe

Serves 2

50-60 tiny shrimp, peeled and deveined
2 tablespoons garlic butter
salt and pepper
1 1/2 tablespoons fresh lime juice
5 sheets Waverly wafer crackers
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 small parsley sprigs, for garnish
lemon wedges, for garnish

Preheat the oven to 400 degrees. Arrange the shrimp in a gratin dish or other shallow baking dish, mounding them slightly in the center. Drizzle the garlic butter over the shrimp. Sprinkle with salt and pepper, then with lime juice. Place the baking dish on a baking sheet.

Crush the Waverly wafers in a food processor or in a plastic bag with a rolling pin, until reduced to a medium fine consistency. This should make about 2/3 cup. Toss the crumbs with the grated Parmesan cheese and the chopped parsley. Scatter the crumbs over the shrimp, pressing them in gently to adhere.

Bake for 8 to 10 minutes, or until the shrimp are nearly cooked through (Timing can vary based on size of shrimp. Do not overcook.) Remove from the oven. With a rack about 5 inches from the heat source, preheat the broiler. Place the dish, on its baking sheet, under the broiler and broil until the crumbs are lightly browned, about 30 seconds. Place the parsley springs in the center of the dish, and lemon wedges at the edge. Serve hot.

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