Casserole Of Shrimp In Garlic Butter Shrimp De Jonghe Recipes

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GARLIC BUTTER BAKED SHRIMP (SHRIMP DE JONGHE)



Garlic Butter Baked Shrimp (Shrimp De Jonghe) image

A delicious, buttery baked shrimp dish loaded with butter, garlic, shallots, and dry sherry.

Provided by Katerina | Easy Weeknight Recipes

Categories     Appetizer

Time 40m

Number Of Ingredients 12

2 pounds raw jumbo shrimp, (thawed, peeled and de-veined, tails ON or OFF)
8 tablespoons butter, (softened)
1 cup panko breadcrumbs
1/2 cup dry sherry
4 cloves garlic, (minced)
1 shallot, (minced)
3 tablespoons chopped fresh parsley
1/2 teaspoon salt, (or to taste)
1/4 teaspoon freshly ground black pepper, (or to taste)
1/4 teaspoon paprika
pinch cayenne, (or to taste)
chopped fresh parsley, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Butter a 9x13 baking dish.
  • Arrange shrimp in the baking dish in a single layer. Set aside.
  • In a mixing bowl combine softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
  • Spoon breadcrumb mixture over the shrimp.
  • Bake for 22 to 25 minutes, or until top is golden brown.
  • Sprinkle with parsley.
  • Serve.

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 25 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP DE JONGHE (BUTTER GARLIC SHRIMP CASSEROLE)



Shrimp de Jonghe (Butter Garlic Shrimp Casserole) image

Shrimp de Johnge... This is a classic Chicago restaurant appetizer. Sizzling jumbo shrimp laced in butter, garlic and sherry, adorned with a crispy bread crumb topping.

Provided by GypsyPlate

Categories     Appetizer Recipes

Time 40m

Number Of Ingredients 12

1 to 1.5 lbs shrimp (16-20 jumbo shrimp)
1 stick + 2 Tbsp butter, divided
1/2 cup breadcrumbs or panko
1/2 cup sherry, divided
2 scallion, chopped
1/4 cup + 1 Tbsp parsley, chopped and divided
1 Tbsp oregano, chopped
2 Tbsp garlic, divided
1/4 tsp chili flakes
1 Tbsp lemon rind
Pinch of nutmeg
Salt & pepper to taste

Steps:

  • In a bowl, mix in 1 stick of room temperature butter with bread crumbs, lemon rind, 1/4 cup parsley, oregano, 1.5 Tbsp chopped garlic, chili flakes, 1/4 cup sherry, nutmeg, salt and pepper. Whisk well to combine everything into a compound.
  • Pre heat oven to 375°F.
  • Heat 2 Tbsp butter on medium high heat in a skillet. Add in shrimp along with scallion, 1 tbsp parsley, 1/2 Tbsp garlic, 1/4 cup sherry, salt and pepper.
  • Mix well and cook till shrimp are no longer grey in color and about to curl up.
  • Remove shrimp to a casserole dish along with the rest of sauce and ingredients. If you are using individual small casserole dishes, divide shrimp accordingly and make single portions.
  • Top each shrimp with a generous dollop of the above compound butter mixture.
  • Bake the shrimp casserole for 20-25 minutes, till the top becomes golden brown. The time may vary depending upon the size of the shrimp.
  • Serve immediately with a splash of lemon along with a side of crusty bread, noodles or salad.

Nutrition Facts : Calories 497 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 316 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1709 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CASSEROLE OF SHRIMP IN GARLIC BUTTER (SHRIMP DE JONGHE)



Casserole of Shrimp in Garlic Butter (Shrimp De Jonghe) image

I think that in the 50's and 60's every special casserole had "cooking sherry" and "buttered bread crumbs" and parsley. This is another one of my mother's recipe from the big plastic bag. I swear this recipe says it has a "lusty" flavor.

Provided by mary winecoff

Categories     Very Low Carbs

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

4 lbs shrimp
1 cup butter, melted
2 garlic cloves, minced
1/3 cup parsley, chopped
1/2 teaspoon paprika
1 dash cayenne
1/2 cup sherry wine
2 cups soft breadcrumbs

Steps:

  • Rinse shrimp, drop unshelled shrimp into boiling salted water.
  • Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
  • Drain, cool in cold water.
  • Peel off shells and remove vein that runs down back.
  • To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
  • Add bread crumbs and toss.
  • Place shrimp in greased individual casseroles or 11 x 7 baking dish.
  • Spoon butter mixture over.
  • Bake at 325F for 20 to 25 minutes or until crumbs brown.
  • Sprinkle with additional parsley.

Nutrition Facts : Calories 718.7, Fat 36.5, SaturatedFat 20.6, Cholesterol 542.1, Sodium 775.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.5, Protein 63.3

SHRIMP DE JONGHE



Shrimp De Jonghe image

A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Provided by N8TE

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 9

3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place shrimp in a baking dish.
  • Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g

SHRIMP DE JONGHE I



Shrimp de Jonghe I image

Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.

Provided by Jenne

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
½ teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
  • Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
  • Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
  • Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.

Nutrition Facts : Calories 864.2 calories, Carbohydrate 43.9 g, Cholesterol 381.3 mg, Fat 50.5 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 30.2 g, Sodium 1035 mg, Sugar 4.5 g

SHRIMP DE JONGHE II



Shrimp de Jonghe II image

A rich and elegant shrimp dish which belies it's short preparation and cooking time.

Provided by JFCHURCH

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 6

Number Of Ingredients 16

½ gallon water
1 small onion, quartered
1 strip celery, roughly chopped
2 bay leaves
3 tablespoons fresh lemon juice
2 pounds unshelled raw shrimp
1 cup butter, softened
1 cup dry bread crumbs
¼ cup sour cream
¼ cup chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1 teaspoon coarsely ground black pepper
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. Bring the liquid to a boil and add the unshelled shrimp. Simmer for 5 minutes, then remove the pot from the heat. Let shrimp cool in the liquid. Drain the shrimp and shell and devein them.
  • In a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. Slowly beat in the parsley, crushed garlic, salt, Worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.
  • Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
  • Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 16.6 g, Cholesterol 324.8 mg, Fat 35.8 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 20.9 g, Sodium 1114.2 mg, Sugar 2.1 g

SHRIMP DE JONGHE



Shrimp de Jonghe image

Provided by Jane Stern

Categories     Garlic     Herb     Appetizer     Bake     Shrimp     Spice     Sherry     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

2 pounds jumbo shrimp (about 18), shelled and deveined
1 1/2 sticks (3/4 cup) salted butter, softened
1 cup fine dry bread crumbs
1/3 cup minced fresh parsley leaves
1/2 cup dry Sherry
1 to 5 garlic cloves, minced
1 teaspoon salt
dash of cayenne
dash of paprika
toast points (optional)

Steps:

  • 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
  • 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
  • 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
  • 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
  • 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
  • 6. Serve shrimp on toast points, if desired.

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