[/su_brhrbr]Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.
It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe’s Hotel and Restaurant, 12 E. Monroe St. (1899–1923). The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World’s Columbian Exposition, or their chef, Emil Zehr.
- 1½ litres water
- ½ small onion, sliced
- 1 stalk celery, halved
- 3 black peppercorns
- 1 bay leaf
- ¼ teaspoon salt
- 700 g large raw prawns, shrimp in the shell
- ½ cup unsalted butter, melted
- 1½ tablespoons dry sherry or white wine
- 1½ cups coarse breadcrumbs
- 1½ tablespoons minced fresh parsley
- ¾ tablespoon minced shallot
- 2 cloves garlic, minced
- ½ teaspoon sweet paprika
- ⅛ teaspoon ground red pepper
- Heat the water, onion, celery, peppercorns, bay leaf and salt to a boil in a large saucepan over medium-high heat. Add the shrimp; cover. Return to a boil; drain. Run shrimp under cold water to cool.
- Peel shrimp; transfer to a large bowl. Add half of the melted butter and the sherry; toss to mix.
- Heat the oven to 205°C. Combine the remaining melted butter and one third of the breadcrumbs in a small bowl. Stir in the parsley, shallots, garlic, paprika and red pepper.
- Spoon half of the shrimp mixture into a buttered 1½ litre baking dish. Top with half of the remaining breadcrumbs. Top with remaining shrimp mixture, then remaining breadcrumbs. Bake until the crumbs are lightly browned, about 10 minutes.
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