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 herbed casserole has become one of the earliest Windy City specialties. I served it over rice even though that is not traditional as a 1 lb needed to serve 3 with a salad. It may be served as an Appetizer or Main Course.
Ingredients
- 3 pounds cooked shrimp
- 2/3 cup bread crumbs
- 1/2 cup dry sherry
- 1/4 pound butter
- 1 large clove garlic, minced
- 1 teaspoon salt
- 1 pinch tarragon
- 1 pinch marjoram
- 1⁄4teaspoon paprika
- 1⁄4teaspoon cayenne pepper
- 1 teaspoon Sliced Onion
- 1 teaspoon parsley to taste
Directions
- Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
- Melt the butter in a medium-size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
- Stir in the shrimp, sherry, onion, tarragon, and marjoram, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
- Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
Shrimp de Jonghe
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 herbed casserole has become one of the earliest Windy City specialties. I served it over rice even though that is not traditional as a 1 lb needed to serve 3 with a salad. It may be served as an Appetizer or Main Course.
Calories 429kcal
Ingredients
- “3 pounds cooked shrimp”
- “2/3 cup bread crumbs”
- “1/2 cup dry sherry”
- “1/4 pound butter”
- “1 large clove garlic minced”,
- “1 teaspoon salt”
- “1 pinch tarragon”
- “1 pinch marjoram”
- “1u20444teaspoon paprika”
- “1u20444teaspoon cayenne pepper”
- “1 teaspoon Sliced Onion”
- “1 teaspoon parsley to taste”
Instructions
-
“Preheat oven to 350u00b0F Grease a 1 to 1-1/2 quart casserole dish.”,
-
“Melt the butter in a medium-size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.”,
-
“Stir in the shrimp, sherry, onion, tarragon, and marjoram, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.”,
-
“Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.”
Notes
Nutritional Facts
Shrimp De Jonghe
Servings Per Recipe: 6
Amount Per Serving
Calories: 429
Amount Per Serving
Calories: 429
% Daily Value *
Total Fat: 28 %
Saturated Fat:
Cholesterol: 161 %
Sodium: 49 %
Potassium: 13 %
Total Carbohydrates: 4 %
Dietary Fiber: 3 %
Protein: 99 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
