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Shrimp DeJonghe

Shrimp DeJonghe
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[/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.

Shrimp DeJonghe

When Henri de Jonghe, the Belgian owner of De Jonghe Hotel on Monroe Street, started serving a simple sauteed shrimp dish flavoured with garlic in the late 19th Century, little did he know it would carry his name into the 21st Century. But shrimp de Jonghe is still served today in area restaurants -- though nobody is sure whether the dish was invented by De Jonghe or his chef Emil Zehr.

This simple recipe is a close approximation of the original.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Seafood
Cuisine: Chicago
Servings: 4 servings
Author: The Cook

Ingredients

  • 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
  • tablespoons dry sherry or white wine
  • cups coarse breadcrumbs
  • tablespoons minced fresh parsley
  • ¾ tablespoon minced shallot
  • 2 cloves garlic, minced
  • ½ teaspoon sweet paprika
  • teaspoon ground red pepper

Instructions

  • 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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Nutrition

Serving: 0serving | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Shrimp DeJonghe

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Shrimp DeJonghe

Shrimp DeJonghe

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