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
SHRIMP DE JONGHE
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
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
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
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
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
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 PUFF PASTRY TRIANGLES
Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.
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