Baked shrimp indienne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | Clove garlic -- minced | |
| 1 | tablespoon | Onion -- grated |
| 1 | teaspoon | Fresh parsley -- chopped |
| 1 | teaspoon | Fresh chervil -- chopped |
| 1 | teaspoon | Fresh tarragon -- chopped |
| ⅛ | teaspoon | Turmeric |
| ⅛ | teaspoon | Ground mace |
| ⅛ | teaspoon | Coriander |
| 1 | teaspoon | Salt |
| ½ | cup | Sherry |
| 1½ | pounds | Shrimp -- cooked and peeled |
| 1½ | cup | Bread crumbs |
| ¼ | cup | Butter -- melted |
Directions
Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.
Recipe By : Elizabeth Powell
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