Shrimp de Jonghe
Shrimp de Jonghe is unique to Chicago -- a quaint and captivating formula of toasty bread crumbs, sherry, butter, and garlic, laced with rosemary and thyme, all blanketing a cluster of taut-bodied shrimp. It goes way back in time, to the heyday of the chafing dish, shrimp wiggle, and first-edition Fannie Farmer. Variations around the city range from shrimp swimming in a pool of melted, flavored butter to casseroles in which the bread crumbs form a crunchy lid on top. Our recipe is between the extremes -- moist, but edible by fork. Its goodness depends on top-quality shrimp.
Ingredients
- 12 tbsp butter (1-1/2 sticks)
- 1 tsp salt
- 2 cloves garlic, finely minced
- 1 cup dry bread crumbs
- 1/3 cup minced parsley
- 1/2 cup dry sherry
- Dash of cayenne pepper
- Dash of paprika
- 2 lbs jumbo shrimp, peeled and deveined, just barely cooked
Method
- Preheat the oven to 375 degrees.
- Cream together the butter, salt, and garlic. Mix in the bread crumbs, parsley, sherry, pepper, and paprika.
- Butter 4 to 6 individual casserole dishes or one wide one. Divide the shrimp among the dishes, mound the crumb mixture on top, and bake 20 minutes or until the crumbs are golden brown and sizzling.
- Serves 4-6 people.
Discuss
What do you think of Shrimp de Jonghe?
One Response to “Shrimp de Jonghe”
linda Meek
September 28th, 2021
this sounds like I remember from the old Del Rio in Highwood/Highland Park area – if only I could find the wonderful spinach noodles I got for a side…… wonderful memories of over 40 years!