Shrimp de Jonghe

*Shrimp de Jonghe*
Shrimp sautéed then baked with de Jonghe homemade breadcrumb topping. Serves 6 to 8

3 lb	Jumbo Shrimp, shelled and deveined	1.5 g
1 tbsp each	Butter and olive oil for sauté	15 mL each
2-1/4 cups	White wine, hot	550 mL
1-1/2 cups	Homemade bread crumbs, toasted	375 mL
3/4 cup	Parsley, minced	175 mL
2	Garlic cloves, minced	2
1-1/2 tsp	Salt	7 mL
1/4 tsp	Pepper	1 mL
4 tbsp	Butter, softened	75 mL
6 tbsp	Parmesan cheese	90 mL
2 tbsp	Butter, melted	25 mL

Preheat oven to 350°F [180°C] Sauté shrimp in butter and oil over medium heat, for 2 minutes. Place in 2-quart [2.25 L] shallow casserole. In a bowl mix well with fork bread crumbs and hot wine. Let stand while absorbed. If too thick, add more wine. Add parsley, garlic, salt, pepper and the softened butter. Mix thoroughly, spread over shrimp. Sprinkle with Parmesan cheese. Drizzle melted butter on top. Bake uncovered for 30 minutes. Turn oven heat to broil. Place shrimp under broiler to brown. Allow only a few minutes and watch carefully to prevent shrimp from burning. This recipe comes from Walgreen's Prescriptions for Good Taste cookbook. It you ever see this recipe book at Walgreen's be sure and buy it, they have many wonderful recipes