Shrimp de Jonghe (East Indian) Shrimp baked with herbs, spices, and sherry. 2 pounds cleaned cooked shrimp (or 2 frozen boxes) 1 clove garlic 1/4 tsp each: tarragon, aprsley, chervil, white onion, shallot 1/2 cup sweet butter 1 cup fine bread crumbs 1/8 tsp each: nutmeg, mace, thyme 1/2 cup dry sherry 1/2 tsp pepper 1 tsp salt Extra bread crumbs and 1/4 cup melted butter Heat oven to 450. Cook frozen shrimp 15 minutes in boiling water, drain thoroughly. Mash garlic clove to a paste, add everything else but sherry, melted butter, and extra bread crumbs. Cream the mixture until soft and smooth, then carefully thin with sherry.  Generously butter a casserole dish; make alternate layers of shrimps and the bread crumb mixture. Top with the extra bread crumbs and pour the melted butter over the dish. Bake 15 minutes.