Name: Von's Shrimp De Jonghe
Ingredients: 2 lb Cooked shrimp; 2 Garlic cloves; 1/4 lb Butter; 2 tb Fresh parsley -- chopped; 1 ts Chervil -- chopped; 2 tb Chopped green onions; 1 ts Tarragon; 1 ts Salt; 1/2 ts Black pepper; 1 pn Mace; 1 pn Ground nutmeg; 3/4 c Grated bread crumbs; 1/2 c Dry sherry

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Seafood		Dinner, Fish & seaf, Main dishes	4	Servings

INGREDIENTS

2	lb	Cooked shrimp
2		Garlic cloves
1/4	lb	Butter
2	tb	Fresh parsley — chopped
1	ts	Chervil — chopped
2	tb	Chopped green onions
1	ts	Tarragon
1	ts	Salt
1/2	ts	Black pepper
1	pn	Mace
1	pn	Ground nutmeg
3/4	c	Grated bread crumbs
1/2	c	Dry sherry

INSTRUCTIONS

Peel the garlic and mash with a fork; work it into the butter. Gradually
add the rest of the herbs and seasonings. Mix in the crumbs and sherry.
Arrange the cooked shrimp in buttered individual ramekins and top with the
mixture. Bake in a 450-degree oven for 5-8 minutes, or until thoroughly hot
and bubbly, or run under the broiler for 2 or 3 minutes.
Recipe By     : Jo Anne Merrill
From: Love2bake@aol.Com               Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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