Shrimp de Jonghe on Crusted Polenta Rounds

This recipe is so easy and so delicious! I like to serve it with a vinegar based slaw.

• 2 pounds jumbo shrimp (about 18), shelled and deveined
• 1 1/2 sticks (3/4 cup) salted butter, softened
• 1 cup fine dry bread crumbs
• 1/3 cup minced fresh parsley leaves
• 1/2 cup dry Sherry
• 1 to 5 garlic cloves, minced
• 1 teaspoon salt
• dash of cayenne
• dash of paprika

Add shrimp to a pot of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.

Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.

In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.

Place shrimp in casserole and spoon bread-crumb mixture over them.

Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.

Serve shrimp on crusted Polenta rounds.

Crusted Polenta Rounds
Oil grill or saute pan on medium-high heat.
Season polenta with salt and pepper. Arrange polenta rounds in pan. Cook 7 to 10 minutes, turning once, until polenta rounds are golden brown and heated through. Sprinkle with fresh herbs of your choice.