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Garlicky Shrimp With Bread Crumbs (De Jonghe)

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“Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce”

Ingredients Nutrition


  1. Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
  2. In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
  3. Cook and stir until crumbs are golden brown, 5 to 10 minutes.
  4. Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
  5. Wipe out the skillet with paper toweling.
  6. Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
  7. Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
  8. Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
  9. Remove pan from heat and transfer shrimp to a large plate.
  10. Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
  11. Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
  12. Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
  13. Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
  14. Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
  15. Stir in lemon juice and remaining 1 Tbs. parsley.
  16. Reduce heat to medium-low and return shrimp to sauce and toss to coat.
  17. Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
  18. Transfer to serving dish and sprinkle with the toasted bread crumbs.
  19. Garnish with lemon wedges, if desired.

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