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Shrimp De Jonghe

Rated as 4.18 out of 5 Stars
9

"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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Ingredients

40 m servings 429
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place shrimp in a baking dish.
  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.
  4. Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts


Per Serving: 429 calories; 18.5 12.2 49.3 483 1213 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

I'm not sure what I did wrong.. The sherry overpowered the dish and the bread crumbs never crisped up, so they were soggy.....

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

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.

Better than any similar restaurant dish

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 de...

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 aga...

I made it as described except for the marjoram, which I couldn't find. I did add a bit more garlic because I like it, and I broiled it at the end to get the topping crispy. It was delicious.

I'm not sure what I did wrong.. The sherry overpowered the dish and the bread crumbs never crisped up, so they were soggy.....

It was good but really needed to increase the amount of bread crumbs a lot! I mixed old bread and panko and then did the other measurements as listed in the recipe. I also chopped fresh pars...

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.