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Shrimp De Jong. 'Cause it's my spin on the classic Shrimp De Jong recipe. So this is really easy. It's like cooking 101.
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If you've never cooked an appetizer in your life, you're going to be just fine with this. It is, basically the ingredients are shrimp, about two pounds of peeled, deveined shrimp.
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I just need a little bit of butter and breadcrumb and some other things. Let's just throw this all together why don't we.
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So I have a stick and a half of butter here that I have softened to room temperature. I add one cup of breadcrumbs to that.
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Whatever bread comes you have around the house, if you have Panko, great. If you've got the seasoned breadcrumbs, those will also work great.
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To that I'm going to add four cloves of garlic that have been chopped already. Just mix that all together. So this just takes a little second right here for that to incorporate. You don't have to melt the butter or anything.
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This actually almost becomes like a paste that you put on top of the shrimp. - Yeah, I was gonna say you're pasting. It's like a baked scampi, it's beautiful.
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Okay, so then we mix that together with some capers⁽¹⁾, tablespoon of capers that have been rinsed. - Yum. - Drained, but not rinsed.
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Salt and pepper, about a teaspoon of each, and then some flat leaf parsley that I've chopped up as well. - Gorgeous. - And then to that I add, Yeah, it's beautiful, right? This is like, how could you not like this already.
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Special ingredient here is a half a cup of Sherry. First of all, maybe a slightly less than a half a cup.
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Sherry is a fortified wine, believe it or not. It's got brandy in it. So if you don't want to go out and buy sherry, I totally understand.
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You can use a white wine if you wanted to, then maybe even add a splash of brandy to it. So then let me just mix this all together, like so.
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This is the hardest part by the way, of the recipe, just mixing this. It's just super, super simple. - That looks really difficult. Your two minutes of stirring.