Shrimp De Jonghe Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp fresh lemon juice. Set aside while you prepare the garlic-butter topping so the shrimp absorb a little acidity.

Mince aromatics

Finely mince 6 garlic cloves and 1 shallot. Chop 1/2 cup flat-leaf parsley and zest 1 lemon.

Clarify butter (optional) and combine fats

In a small saucepan over low heat, melt 0.75 cups unsalted butter with 2 tbsp extra-virgin olive oil. If you prefer a clearer sauce, skim any foam (briefly simmer then remove) to lightly clarify; do not brown the butter.

Sweat shallot and garlic

Add the minced shallot to the warm butter-oil and sweat over low heat 1–2 minutes until translucent. Add the minced garlic and continue to cook another 30–45 seconds until fragrant but not browned (browned garlic will become bitter).

Deglaze and finish sauce

Raise heat to medium, add 1/4 cup dry white wine (or low-sodium chicken stock) and scrape any bits from the pan. Let it reduce 1–2 minutes. Remove from heat and stir in 1/2 cup chopped parsley, 1 tsp lemon zest, 1 tsp lemon juice (optional), 1/4 tsp crushed red pepper flakes, 1/4 tsp freshly ground black pepper and 1/4 cup finely grated Parmesan or Pecorino (if using). Taste and adjust salt as needed.

Preheat and prepare baking vessels

Preheat oven to 425°F (220°C). Brush six 6-ounce escargot dishes or a shallow 9x9-inch baking dish with 1 tbsp melted butter, or grease individual oven-safe gratin dishes. If using individual dishes, place 4 shrimp per dish; if using one dish, arrange shrimp in a single layer with slight spacing.

Assemble shrimp with topping

Place the seasoned shrimp into the prepared dishes. Spoon the warm garlic-butter-parsley mixture evenly over the shrimp so each piece is well coated. If using, sprinkle 1/4 cup coarse breadcrumbs lightly over the top for a bit of crunch and then sprinkle the optional 1/4 cup grated cheese.

Bake

Bake in the preheated oven 8–10 minutes, until shrimp are opaque, pink, and just cooked through (internal temperature about 120–125°F for residual carryover to reach 135°F). If you added breadcrumbs and want a golden top, finish 1–2 minutes under the broiler — watch carefully to avoid burning.

Finish and garnish

Remove from oven and let rest 1–2 minutes. Sprinkle with the remaining tablespoon of fresh parsley leaves and an extra squeeze of lemon if desired. Serve immediately with crusty bread to soak up the garlic-butter sauce.