Shrimp de Jonghe

I’m sure what “de Jonghe” is, but it includes a huge amount of garlic, and we’re adding last night’s chilli sauce to it, so it must be good!

So I chop up the basics and get mise en place.


Then things get mixed, and apparently more mise en place takes place.


Then it turns into what Americans call a casserole, but it’s actually just a tray bake.


Then serve on rice, which I made with chicken stock rather than water for some extra flavour.


As expected, it was very garlicky and spicy – nice!

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