Classic Chicago Shrimp De Jonghe
Savor the retro elegance of Classic Chicago Shrimp De Jonghe, a nostalgic dish reminiscent of the vibrant supper clubs of the early 20th century. Originating from the historic De Jonghe Hotel, this hearty and rich recipe brings forth flavors of fresh herbs, sherry, and delicate breadcrumbs atop succulent shrimp. Our version maintains the opulence of the original while incorporating a touch of olive oil for a slightly modern twist. Whether it serves as a luxurious appetizer or a satisfying main, it's a timeless treat that transports your senses back to Chicago's Prohibition-era allure.
3
Servings
340
Calories
14
Ingredients
Ingredients
shrimp
1 lb (cooked and peeled, about 40 medium, tails removed)
plain dried breadcrumbs
1/3 cup (none)
salt
1/2 teaspoon (none)
pepper
1/4 teaspoon (none)
butter
3 tablespoons (softened)
olive oil
1 tablespoon (none)
garlic
2 cloves (minced)
fresh parsley
1 tablespoon (minced)
chives
1 1/2 tablespoons (minced)
onion
1 teaspoon (minced)
Worcestershire sauce
1/4 teaspoon (none)
sherry wine
4 tablespoons (none)
paprika
to taste (none)
lemon
1 (squeezed over the finished dish (optional))
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine the breadcrumbs, salt, and pepper; set aside.
3
In another bowl, melt together the butter, olive oil, garlic, parsley, chives, onion, and Worcestershire sauce until well blended.
4
In a 1-quart baking dish or 4 individual ramekins, toss the cooked shrimp with the sherry wine until evenly coated.
5
Pour 2/3 of the butter-garlic mixture over the shrimp, ensuring they are well covered.
6
Sprinkle the breadcrumb mixture over the shrimp, creating an even layer.
7
Drizzle the remaining butter-garlic mixture over the breadcrumb topping.
8
Place the dish in the preheated oven and bake until the breadcrumbs are lightly browned, approximately 12-15 minutes.
9
If you prefer a crunchier crust, switch the oven to broil and heat for an additional 1-2 minutes, keeping a close watch to prevent burning.
10
For an optional zest, squeeze fresh lemon juice over the dish just before serving.
11
Serve immediately, possibly accompanied by angel hair pasta tossed with olive oil and additional garlic, along with a crisp salad.
Nutrition Information
23g
Fat
10g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Chicago Shrimp De Jonghe?
It is a retro, nostalgic dish featuring succulent shrimp topped with fresh herbs, sherry, and delicate breadcrumbs, reminiscent of early 20th-century Chicago supper clubs.
Where did Shrimp De Jonghe originate?
The dish originated from the historic De Jonghe Hotel in Chicago.
How many servings does this recipe make?
This recipe makes 3 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How long should the shrimp be baked?
Bake the dish for approximately 12-15 minutes until the breadcrumbs are lightly browned.
What type of shrimp should be used?
Use 1 lb of shrimp that is already cooked and peeled, about 40 medium size, with tails removed.
What kind of wine is included in this recipe?
The recipe calls for 4 tablespoons of sherry wine.
How many calories are in a serving of Shrimp De Jonghe?
There are 340 calories per serving.
What is the protein content per serving?
Each serving contains 27g of protein.
How much fat is in this dish per serving?
The dish contains 23g of fat per serving.
How many carbohydrates are in a serving?
There are 10g of carbohydrates per serving.
What ingredients are used for the breadcrumb topping?
The topping consists of 1/3 cup plain dried breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
What herbs are used in the butter-garlic mixture?
The mixture includes 1 tablespoon of minced fresh parsley and 1 1/2 tablespoons of minced chives.
Can I use individual ramekins for this dish?
Yes, you can use 4 individual ramekins or a single 1-quart baking dish.
How do I make the crust crunchier?
Switch the oven to broil for an additional 1-2 minutes at the end of baking, watching closely to prevent burning.
Is there any onion in this recipe?
Yes, it requires 1 teaspoon of minced onion.
What is the purpose of adding olive oil to this classic recipe?
The olive oil is incorporated for a slightly modern twist on the opulent original recipe.
What should I serve with Shrimp De Jonghe?
It is often served with angel hair pasta tossed in olive oil and garlic, along with a crisp salad.
Is Worcestershire sauce used in this dish?
Yes, 1/4 teaspoon of Worcestershire sauce is blended into the butter mixture.
How much garlic does the recipe require?
The recipe calls for 2 minced cloves of garlic.
When should I add the lemon juice?
Fresh lemon juice should be squeezed over the dish just before serving for an optional zest.
Should the shrimp be peeled before baking?
Yes, the shrimp should be cooked, peeled, and have their tails removed.
How is the butter-garlic mixture distributed during assembly?
Pour 2/3 of the mixture over the shrimp first, and drizzle the remaining 1/3 over the breadcrumb topping.
Is paprika used in this recipe?
Yes, paprika is used to taste.
What historical era does this dish represent?
It represents Chicago's Prohibition-era and the early 20th-century supper club scene.
Can this be served as a main course?
Yes, it can serve as either a luxurious appetizer or a satisfying main course.
How much butter is needed for the sauce?
The recipe requires 3 tablespoons of softened butter.
What are some of the primary tags for this recipe?
Primary tags include seafood, Chicago, retro, supper club, and appetizer.
Do I need to melt the butter and olive oil together?
Yes, the butter, olive oil, garlic, herbs, onion, and Worcestershire sauce are melted together.
Is the shrimp tossed in wine before baking?
Yes, the cooked shrimp should be tossed with the sherry wine in the baking dish until evenly coated.