Shrimp De Jonghe - cooking recipe

Ingredients

3/4 c. butter or margarine
4 to 5 cloves garlic, peeled and sliced
1/4 tsp. tarragon
1 Tbsp. chopped fresh parsley
dash of nutmeg
dash of dried thyme leaves
1/4 tsp. chives or scallions, finely chopped
1/4 tsp. instant minced onion
1 1/2 tsp. salt
1/2 c. dry sherry
3/4 c. fine dry bread crumbs
2 lb. raw, shelled, deveined shrimp

Preparation

Melt 3/4 cup butter in a deep, 2-quart casserole dish on Full power for 1 minute.
Add sliced garlic and heat, uncovered, on Full power for 2 1/2 minutes or until garlic is browned.
Remove garlic slices from melted butter.
Add tarragon, parsley, nutmeg, thyme, chives, onion, salt and sherry to butter.
Stir to combine.
Remove 1/4 cup of seasoned butter mixture and mix with 3/4 cup bread crumbs.
Place raw shrimp in a shallow 2-quart casserole dish with remaining butter.
Stir to coat raw shrimp with seasoned butter. Sprinkle buttered bread crumbs over shrimp.
Heat, uncovered, on Full power for 10 minutes or until crumbs are browned and shrimp are pink.
Do not overcook shrimp.