Recipe for Shrimp De Jonghe


1/2 cup coconut; flaked
1/4 cup bread crumbs; dry
1/3 cup peanut oil
3 tablespoon parsley; chopped
1 tablespoon garlic; minced
3/4 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne
2 lb shrimp; uncooked
1/2 cup sherry


Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic. Reserve 1/4 cup of mixture for topping. Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated. Turn into lightly oiled casserole Pour sherry over shrimp and sprinkle with reserved mixture. Bake, uncovered, in moderate oven (375 F) until shrimp is tender, about 40 minutes.

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