[1]RECIPE FOR ROCK SHRIMP DEJONGHE
1 1/2 lbs. peeled rock shrimp, boiled in salted water for a minute, drained and rinsed in cold water to arrest cooking
4 scallions finely chopped, whites and greens
1 T. minced fresh tarragon
1/2 c. butter + extra for topping
1 – 2 cloves garlic, minced.
1 c. Panko bread crumbs + extra for topping
1/4 c. sherry
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Sauté the garlic for a minute or two in the butter, just long enough to take the edge off the sharp rawness. Yes it's a lot of butter but you need it for the next step.
In a large mixing bowl combine the rock shrimp, scallions, tarragon, bread crumbs, sherry and lemon juice. Pour the garlic/melted butter over and stir stir stir.
Into a presentation-worthy gratin dish or low casserole it goes. Mix together the + extra butter with the + extra Panko and dot these bits all around the top. Cook in a 350° oven for 10 minutes 'til piping hot throughout, then finish under the broiler to brown and crisp the top. Watch carefully, it's so sad when you get distracted and smoke starts wafting out of the broiler. We've all been there.
Serve with add'l wedges of lemon, garnishes of tarragon sprigs if you have them, and Tabasco sauce. No shame in that.