Lunchbreak: Shrimp de Jonghe from The Bedford

The Bedford
1612 West Division Street
Chicago
(773) 235-8800
www.bedfordchicago.com

Shrimp de Jonghe

Ingredients:
1/2 cup of toasted bread crumbs
3/4 cup of dry sherry
1/2 pound or 16 Tablespoons of unsalted butter
5 cloves of garlic, minced
2 small shallots, minced
3 Tablespoons tarragon, chopped
4 Tablespoons parsley, chopped
Old Bay Seasoning
4 Tablespoons extra-virgin olive oil
1 pound peeled head off shrimp
4 Tablespoons chives, chopped

Directions:
Spread bread crumbs out on a sheet lined with parchment paper and bake at 350 degrees until golden brown. While waiting for the bread crumbs to brown place the dry sherry into a small pot and reduce by about a quarter on medium heat. Once reduced, add the butter, garlic and shallot and turn down to low heat until butter is melted and you can smell the shallot and garlic. Remove mixture from heat and allow it to cool for about 5 minutes. Then add toasted bread crumbs, tarragon, parsley and Old Bay to the pot and stir well. Move the mixture into a blender and blend to a smooth consistency. Season with kosher salt and freshly ground pepper. Hold the sauce just warm or it will begin to solidify. For the shrimp, heat 2 Tablespoons of olive oil in a large skillet. Add about half of the shrimp and cook over moderately high heat for about a minute and a half on each side and place on a tray lined with paper towels. Repeat with remaining shrimp and olive oil. Layer the shrimp into a casserole dish and pour sauce over top of all the shrimp. Broil just until sauce begins to bubble, garnish with chives over top and serve with toasty bread.

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