Prawn
Shrimp de Jonghe
This casserole is a speciality of Chicago and can be served as a starter or main course. Think, sherry-infused prawns covered with zesty lemon breadcrumbs.
Ingredients:
- 2 tbsp chopped fresh flatleaf parsley
- 60g/2¼oz breadcrumbs
- 1 lemon, zest only
- ½ bulb garlic
- 50g/1¾oz butter, at room temperature
- chopped fresh flatleaf parsley
- 100ml/3½fl oz amontillado sherry
- oil, for frying
- 1 onion, finely chopped
- ½ tsp chopped fresh thyme
- 6–8 very large raw prawns, peeled and butterflied
- pinch cayenne pepper or dried red chilli flakes
- 3 spring onion green tops, chopped, to garnish
Directions:
- To make the topping, mix all of the ingredients together in a bowl and set aside.
- Start by roasting the garlic bulb. Preheat the oven to 200C/180C Fan/Gas 6. Place the garlic bulb half on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin.
- To make the shrimps, mix the roasted garlic with the butter, parsley and some of the sherry in a small bowl and set aside.
- Increase the heat of the oven to 220C/200C/Gas 7.
- Heat the oil in a large frying pan and fry the onion and thyme until softened. Add the remaining sherry and cook until reduced.
- Add the prawns to the pan and cook for two minutes on each side until pink.
- Transfer the mixture to an ovenproof dish and sprinkle over the parsley and lemon breadcrumbs. Top each prawn with a knob of the garlic butter mixture.
- Bake for 10–12 minutes or until the prawns are cooked through and the topping has browned.
- Garnish with the chopped spring onions and serve immediately.