Shrimp De Jonghe
"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."
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Ingredients40 m servings 429
Original recipe yields 6 servings
- Preheat the oven to 400 degrees F (200 degrees C).
- Place shrimp in a baking dish.
- 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.
Per Serving: 429 calories; 18.5 12.2 49.3 483 1213 Full nutrition
ReviewsRead all reviews 2
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.