Shrimp dejonge, my version

Name: Shrimp dejonge, my version
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 16 medium shrimp, peeled @deveined; 3 tbsp flour; 4 shallots, diced fine; 5 garlic cloves, minced fine; 2 lemons, juiced and zested; 1 cup pinot. grigio wine; 1/3 cup flat leaf parsley, chopped fine; 2 stick butter; 1 1/2 cup Italian seasoned bread crumbs; 1/2 cup Romano cheese shredded; 2 tsp oregano

straub536 @cook_3872917

Chicago, IL

This is from a hotel in Chicago, 2 brothers invented this, the dejonghe hotel, sadly they are not in business anymore!

straub536 @cook_3872917

Chicago, IL

This is from a hotel in Chicago, 2 brothers invented this, the dejonghe hotel, sadly they are not in business anymore!

Saved

Ingredients

15 mins

2 servings

16medium shrimp, peeled @deveined
3 tbspflour
4shallots, diced fine
5garlic cloves, minced fine
2lemons, juiced and zested
1 cuppinot. grigio wine
1/3 cupflat leaf parsley, chopped fine
2 stickbutter
1 1/2 cupItalian seasoned bread crumbs
1/2 cupRomano cheese shredded
2 tsporegano

Saved

Steps

15 mins

1

Saute shallots and garlic with 1 stick butter medium heat.
2

Add half of lemon zest and all the juice, parsley, wine, and 1 teaspoon oregano. Bring to a boil. Turn off heat.
3

Melt 1 stick butter, mix into bread crumbs , add cheese, remaining oregano, and lemon zest mix well.
4

Mix shrimp and flour, stir into wine mixture. Put in casserole dish.
5

Spread breading on top, put in oven 375°F. Bake for 25, 30 minutes.
6

Serve with garlic bread. Yummy!