The scallop post below reminded me of a shrimp dish (you could make it with scallops) that I recently heard about and want to try. I'm just not sure I "get the point" of the dish.
下面那个扇贝帖让我想起一道最近听说、想试试的虾菜（也可以用扇贝做）。我只是不太“明白这道菜的点”在哪。
The dish is called "Shrimp Dejonghe", and that can be spelled "De Jonghe" and "deJonghe" and is pronounced like "dijon".
这道菜叫“Shrimp Dejonghe”，也可以拼成“De Jonghe”和“deJonghe”，发音类似“dijon”。
The recipe is actually very simple. You take shrimp, peeled, deveined, tail-off, and mix it with a "filling" of vast quantities of butter, garlic, shallots, brandy, and bread crumbs that are all mixed until they form a crispy paste.
配方其实非常简单。虾去皮去虾线去尾，与大量黄油、大蒜、红葱头、白兰地和面包屑混成的“填料”拌匀，直到形成一层脆糊。
Then the whole thing is packed into a baking dish and baked until the shrimp are done and the butter is melted and everything smells like garlic.
然后整个塞进烤盘烤，烤到虾熟、黄油化开、满屋蒜香。
And then what?
然后呢？
The recipe says you can spread it on bread, serve it with pasta or rice...but why? This just seems like a Shrimp Scampi with extra steps. What is the benefit to adding the bread crumbs? Is there some novelty I'm missing that you'd get from lumping a crusty shrimp onto a piece of bread?
配方说可以抹在面包上、配意面或米饭吃……但为什么？这不就是多几道工序的蒜香黄油虾(Shrimp Scampi)吗？加面包屑有什么好处？把一块带脆壳的虾摞在面包上，有什么我错过的妙处吗？
Now, if you minced the shrimp or crab or scallops or lobster or oysters or, hell, even just fish...and made into into a paste THEN I could see the benefit of spreading it onto bread or crackers. But the recipe leaves them whole. So...
要是你把虾、蟹、扇贝、龙虾、牡蛎，或者哪怕是鱼肉剁碎做成酱，那我倒能理解抹面包或饼干上的好处。但配方里它们是整只的。所以……
What am I missing?
我到底漏了什么？