Gluten Free Shrimp DeJonghe




Recipe by Linda M. Malek. Find more delicious gluten free recipes in her book Masterpieces; The Art of Gluten Free Deserts
  • 16 fresh, jumbo shrimp, cooked and cleaned
  • 12 Tbs. butter (You can definitely use less for a healthier option!)
  • 2 cloves garlic, finely chopped
  • 1/4 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 cup; dry, white wine
  • 3 Tbs. chopped chives
  • 2 cups soft breadcrumbs: 3 or 4 slices of Udi’s™ Gluten Free Bread, grated into crumbs
To make the breadcrumbs, use the bread fresh from the package. Grate the bread slices in a food processor equipped with a medium size, shredding disc, or on a manual grater.


  1. Preheat oven to 350 degrees
  2. Arrange the cooked shrimp in a buttered baking dish, or a 9 X 9 X 2 inch baking pan.
  3. In a skillet, melt the butter; add the garlic, paprika, salt, chives, and wine; mix together. Stir in the breadcrumbs.
  4. Spread the mixture over the shrimp.
  5. Bake for 25 minutes, until the breadcrumbs begin to brown.
  6. Sprinkle more chopped chives on top before serving.


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