SHRIMP DE JONGHE (BUTTER GARLIC SHRIMP CASSEROLE)
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
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
CHICAGO SHRIMP DE JONGHE
A version of the dish created in the late nineteenth century for the restaurant in the Chicago hotel owned by Henri de Jonghe. Butter is the essential ingredient so this is not for fat watchers.
Provided by ratherbeswimmin
Categories Oven
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
- In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
- Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
- Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
- Spread half the crumb mixture over the shrimp.
- Add remaining shrimp in another layer; top with remaining crumb mixture.
- Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.
Nutrition Facts : Calories 410.9, Fat 18.9, SaturatedFat 10.4, Cholesterol 271.1, Sodium 468.4, Carbohydrate 16.1, Fiber 0.9, Sugar 1.6, Protein 33.5
SHRIMP DE JONGHE
Steps:
- Cook shrimp in a 4-quart pot of boiling salted water * until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
- Preheat oven to 350°F.
- Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
- Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
- When salting water for cooking, use 1 tablespoon for every 4 quarts water.
SHRIMP DE JONGHE
This recipe come from a 1947 issue of Gourmet Magazine. Created at de Jonghe's restaurant in Chicago, this dish is a memorial to a time when we were afraid of garlic but not of butter. The amount of garlic in it was considered outrageously racy. (Increase or decrease the amount to suit your tastes ;)).
Provided by Bev I Am
Categories Weeknight
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
- Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
- Preheat oven to 350°F.
- Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
- Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
- Cover with herbed breadcrumb mixture, then sprinkle with topping.
- Bake in upper third of oven until golden, about 15 minutes.
- Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
- *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
- Makes 8 servings.
SHRIMP DE JONGHE
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
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
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.
SHRIMP DE JONGHE I
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
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
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