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 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
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 DEJONGHE
Make and share this Shrimp DeJonghe recipe from Food.com.
Provided by Terri F.
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat in small saucepan.
- Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
- Stir bread crumbs into butter mixture.
- Place shrimp in 13x9 baking dish.
- Spread butter and crumb mixture over.
- Bake at 350 F degrees about 30 minutes, until crumbs brown.
- Sprinkle with more fresh chopped parsley.
- Serve with good bread for dipping in garlic/herb butter.
SHRIMP DE JONGHE
Steps:
- Preheat oven to 400°F.
- Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
- Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
- Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.
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 RECIPE - (4/5)
Provided by Talk2usoon
Number Of Ingredients 10
Steps:
- Cook raw shrimp gently in salted boiling water 3 to 5 minutes depending on size. Remove shells and intestinal vein. Split lengthwise and saute shrimp in the 1/4 cup butter for a few seconds. Beat the 1/2 cup butter til very light (about 3 minutes.) Add the garlic, salt, wine (a little at a time), parsley and the bread crumbs alternately. Pour shrimp into a greased shalllow round baking dish (10 x 1& 1/3"). Spread crumb mixture over shrimp with a fork as uniformly as possible. Sprinkle with cheese and drizzle with melted butter. Bake at 350 degrees for about 40 minutes (10 minutes longer if casserole is prepared in advance and ingredients are cold), then broil until brown and crisp for 2-3 minutes.
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