Shrimp de Jonghe


According to sources, shrimp de Jonghe was invented at the turn of the 20th century by the de Jonghe brothers, who were Belgian immigrants and owners of De Jonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. It can be served as an appetizer or main course. My mother made it for special occasions.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • cup bread crumbs

  • ½ cup dry sherry

  • ½ cup butter, melted

  • 1 large clove garlic, minced

  • 1 teaspoon salt

  • 1 pinch dried tarragon, or to taste

  • 1 pinch dried marjoram, or to taste

  • 3 pounds cooked shrimp

  • 1 teaspoon minced fresh parsley


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

  2. Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.

  3. Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.

  4. Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts (per serving)

215 Calories
9g Fat
6g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 215
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 27%
Cholesterol 242mg 81%
Sodium 575mg 25%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 25g
Vitamin C 3mg 15%
Calcium 62mg 5%
Iron 4mg 22%
Potassium 233mg 5%

* 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.

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