Chicken De Jonghe Recipes

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CHICKEN DE JONGHE



CHICKEN DE JONGHE image

Categories     Chicken     Bake     Quick & Easy

Yield 2-4 people

Number Of Ingredients 10

1 pound boneless chicken, cut into 1 to 1 1/2" pieces
1 clove Garlic, minced
1/2 to 3/4 C cold, firm butter
1 tsp salt
1 C. lukewarm dry sherry or sauterne
1/2 C chopped parsley
1/4 C grated Parmesan cheese
1 1/2 C lightly toasted bread crumbs.
10 mushrooms either sliced or quartered
1/2 sweet onion, chopped

Steps:

  • Saute onions and mushrooms in a tablespoon of butter. Add chicken and cook until almost, but not quite done. Put chicken mixture into a casserole dish large enough to cover the bottom with one layer--usually a large pie plate is the right size. In the food processor, put in bread crumbs, parsley, and garlic. Process until combined. Add in the cold butter and pluse until just mixed--it should be the consistency of pie dough prior to adding the water. Add wine and pulse about 4-5 times, until just mixed, but still crumbly. Put mixture over the chicken and drizzle with melted butter and grated parmesan. Bake at 350ºfor about 30 minutes, then broil until brown and crisp on top (2-3 minutes)

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

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



Shrimp de Jonghe image

Number Of Ingredients 9

1 1/2 tablespoons butter real
1/2 tablespoon flour
3/4 cup half and half scalded
1/4 teaspoon salt
1 1/2 pounds shrimp cooked, shelled and deveined
Garlic salt
1 1/2 cups round buttery crackers coarsely crushed
1 cup butter real, melted
1/4 cup chives finely chopped

Steps:

  • Put 1 1/2 tablespoons butter in saucepan and mix in the flour. Scald half-and-half and add, stirring constantly. Cook until thickened and add salt.Put shrimp in buttered ramekin dishes, individual shells or in a shallow baking dish of your choice. Pour sauce over shrimp and sprinkle very lightly with garlic salt. Put cracker crumbs over shrimp mixture, then dribble melted butter over this. Sprinkle with chopped chives. Bake at 375° until hot and bubbly, about 10 to 12 minutes. Place under broiler to lightly brown top. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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 (DEREK'S WAY)



Shrimp De Jonghe (Derek's Way) image

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe.

Provided by DerekAmerican

Categories     High Protein

Time 1h

Yield 6-8 individual casseroles, 6-8 serving(s)

Number Of Ingredients 13

2 lbs shrimp (peeled and deveined)
1/2 cup butter
1 cup plain breadcrumbs
4 garlic cloves
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon tarragon (dried)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon thyme (dried)
1 cup chicken broth

Steps:

  • Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
  • Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
  • Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
  • Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
  • Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
  • Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
  • Bake 10-12 minutes at 400°F.
  • Bread crumbs should be browned on top.

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