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.

Shrimp De Jonghe

shrimp

bread crumbs

dry sherry

butter

garlic, minced

salt

tarragon

marjoram

parsley,

Preheat the oven to 400 degrees F (200 degrees C).


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.


Perfect! Just like I remember it from a long time ago in Chicago. Easy and delicious.

I made as instructed but used 1/2 sherry quantity of white wine. Was dry overall not sure if from the substitution or not. Flavors are excellent so I will make again with a bit more liquid.

This was excellent! I did use more than a pinch of the herbs and I'm glad I did but that is the only change I made. All of the flavors come together nicely in this and it is one I would make again.

Tried this recipe tonight for the first time and it was very good. I screwed up by not watching it in the oven and probably due to the shallowness of the baking dish I used 25 minutes at 400 degrees was a little too hot for a little too long. Luckily the dish wasn t ruined and ended up tasting great anyway. The only mods I made was I added a little more garlic and a little more butter than the recipe called for. This is a quick elegant and delicious dish that will impress your guests.

Very much like mine but I mix the cooked shrimp with the topping mixture before baking rather than just topping the shrimp with it. That way everything is well-incorporated.

I used the basic recipe, but I made quite a few changes. My husband is gluten free and doesn’t like shrimp, so I used grated Parmesan instead of bread crumbs and chicken instead of shrimp. I put cooked rice on the bottom, I sautéed shiitake mushrooms in butter and put those on the rice, then the chicken tenders and then topped it with the cheesy, buttery, garlicky mixture.  It was delicious!

Added half a cup more breadcrumbs., because we like it like that. Good recipe.

Loved it! Had no marjoram but it was still excellent! I am sure I added more garlic, but why not! Used panko and will again!

I loved the concept and it was easy to put together but the flavors were just not there for me. Also, I baked it an extra 10 minutes and It still came out half raw.

shrimp de jonghe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Author : N8TE

Ingredients

Instructions

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