Chicago Shrimp De Jonghe - cooking recipe

Ingredients

2 lbs medium shrimp
1/2 cup butter, melted
1/4 cup dry sherry
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
ground nutmeg (just a pinch)
salt, to taste
cayenne pepper, to taste
1 cup dry breadcrumbs

Preparation

Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
Spread half the crumb mixture over the shrimp.
Add remaining shrimp in another layer; top with remaining crumb mixture.
Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.