Chicagoshrimpdejonghe Recipes

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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



Shrimp De Jonghe image

This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.

Provided by flower7

Categories     Savory

Time 50m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3/4 teaspoon minced garlic
1/4 cup sherry wine
1 tablespoon sliced green onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 cup dry plain breadcrumbs

Steps:

  • Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
  • Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
  • Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
  • Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

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.

CHICAGO SHRIMP DE JONGHE



Chicago Shrimp De Jonghe image

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

2 lbs medium shrimp
1/2 cup butter, melted
1/4 cup dry sherry
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
ground nutmeg (just a pinch)
salt, to taste
cayenne pepper, to taste
1 cup dry breadcrumbs

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

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