Shrimp De Jonghe

• 1/3 cup peanut oil
• 1/2 cup flaked coconut
• 1/4 cup fine dry bread crumbs
• 3 Tbsp chopped parsley
• 1 Tbsp minced garlic
• 3/4 tsp salt
• 1/4 tsp paprika
• Dash cayenne
• 2 lbs uncooked shrimp, shelled and deveined
• 1/2 cup sherry

Combine peanut oil, coconut, bread crumbs, chopped parsley, garlic, salt, paprika and cayenne. Reserve about 1/4 cup of mixture for topping. Toss shrimp lightly in remaining mixture until shrimp are well coated. Turn into lightly oiled 1½-quart casserole. Pour sherry over shrimp and sprinkle with reserved mixture. Bake uncovered in 375 degree oven until shrimp are tender, about 40 minutes.

Yield: 4-6 servings