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Strictly a Chicago dish, shrimp de Jonghe is firm peeled shrimp enveloped in a paste of bread crumbs laced with garlic, sherry, butter, and thyme. They’re packed into a casserole and baked until the crumbs bubble and the rim becomes a dark crust. While shrimp de Jonghe used to be available in many middle-class dining rooms throughout the city and suburbs, it now is more likely to be an off-the-menu special in white-tablecloth restaurants and steak houses. And it retains some popularity among tradition-minded home cooks.