Chicagoshrimpdejonghe Recipes
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
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
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.
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