Shrimp De Jonghe

Name: Shrimp De Jonghe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 pounds cooked shrimp; ⅔ cup bread crumbs; ½ cup dry sherry; ¼ pound butter; 1 large clove garlic, minced; 1 teaspoon salt; 1 pinch tarragon; 1 pinch marjoram; 1 teaspoon parsley, or to taste

Rating: 4.24 stars

21 Ratings
16 Reviews
4 Photos

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.

By N8TE

Gallery

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

Directions

Step 1

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

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Step 2

Place shrimp in a baking dish.
Step 3

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.
Step 4

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

Nutrition Facts

Per Serving:

429 calories; protein 49.3g 99% DV; carbohydrates 12.2g 4% DV; fat 18.5g 28% DV; cholesterol 483.3mg 161% DV; sodium 1213mg 49% DV. Full Nutrition

Reviews (16)

Most helpful positive review

Linn

12/07/2018

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

Helpful

(5)

Most helpful critical review

Cara Vacek Hanhurst

02/12/2020

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. Read More

21 Ratings

5 star values: 11
4 star values: 7
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linn

12/07/2018

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

Helpful

(5)

aboeka

09/05/2018

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. Read More

Helpful

(2)

Soup Loving Nicole

08/17/2018

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. Read More

Helpful

(1)

ron bodratti

04/10/2019

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. Read More

Helpful

(1)

Tommy Crosby

04/12/2019

Better than any similar restaurant dish Read More

Helpful

(1)

Atty2de

04/15/2019

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. Read More

LisaM

07/01/2020

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! Read More

Tony Bell

04/08/2020

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

Pat Nugent

04/05/2019

Is this correct? You bake cooked shrimp 25 min at 400 degrees? Read More

Cara Vacek Hanhurst

02/12/2020

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. Read More

More Reviews

Back to Shrimp De Jonghe

All Reviews for Shrimp De Jonghe

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Nutritional Information

Shrimp De Jonghe

Servings Per Recipe: 6
Calories: 429.1

% Daily Value *

protein: 99 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 28 %

saturated fat: 53 %

cholesterol: 161 %

vitamin a iu: 20 %

niacin equivalents: 140 %

vitamin b6: 20 %

vitamin c: 10 %

folate: 6 %

calcium: 12 %

iron: 44 %

magnesium: 30 %

potassium: 13 %

sodium: 49 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Shrimp De Jonghe

1 of 16

All Reviews

Linn

12/07/2018

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

Helpful

(5)

aboeka

09/05/2018

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.

Helpful

(2)

Soup Loving Nicole

08/17/2018

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.

Helpful

(1)

ron bodratti

04/10/2019

Helpful

(1)

Tommy Crosby

04/12/2019

Better than any similar restaurant dish

Helpful

(1)

Atty2de

04/15/2019

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.

LisaM

07/01/2020

Tony Bell

04/08/2020

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

Pat Nugent

04/05/2019

Is this correct? You bake cooked shrimp 25 min at 400 degrees?

Cara Vacek Hanhurst

02/12/2020

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.

1 of 4 Shrimp De Jonghe

Soup Loving Nicole

2 of 4 Shrimp De Jonghe

Tony Bell

3 of 4 Shrimp De Jonghe

Gabriela Hamdieh

4 of 4 Shrimp De Jonghe

LisaM

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Shrimp De Jonghe

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Shrimp De Jonghe

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Shrimp De Jonghe

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Shrimp De Jonghe