Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Medium shrimp, raw 1 ts Minced fresh chervil OR
-shelled, deveined 1/4 ts -crumbled leaf chervil
1 ga :boiling water mixed with 1 md Garlic clove
2 tb Salt - peeled and minced
1 3/4 c Fine, soft bread crumbs 2 md Shallots; peeled and minced
3 tb Minced parsley 1/2 c Unsalted butter
2 tb Fresh or frozen chives - at room temperature
1 ts Minced fresh tarragon OR 2 tb Lemon juice
1/4 ts -crumbled leaf tarragon 2 tb Dry sherry
1 ts Minced fresh marjoram OR 1/4 ts Salt
1/4 ts -crumbled leaf marjoram 1/8 ts Freshly ground black pepper

PREHEAT THE OVEN TO 375F. Parboil the shrimp in the boiling salted
water for 2 minutes. Drain the shrimp well and reserve. Toss the
crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic
and shallots. Add the butter, lemon juice, sherry, salt and pepper.
Cream the mixture well, until it forms a fairly smooth paste. Arrange
the shrimp in a well-buttered 1-quart au gratin pan or shallow
casserole. Spread the crumb mixture on top as evenly as possible.
Bake uncovered for about 25 minutes, until bubbly and lightly
browned. Serve with a tartly dressed crisp green salad.

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