CHICAGO SHRIMP DE JONGHE
A version of the dish created in the late nineteenth century for the restaurant in the Chicago hotel owned by Henri de Jonghe. Butter is the essential ingredient so this is not for fat watchers.
Provided by ratherbeswimmin
Categories Oven
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
- In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
- Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
- Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
- Spread half the crumb mixture over the shrimp.
- Add remaining shrimp in another layer; top with remaining crumb mixture.
- Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.
Nutrition Facts : Calories 410.9, Fat 18.9, SaturatedFat 10.4, Cholesterol 271.1, Sodium 468.4, Carbohydrate 16.1, Fiber 0.9, Sugar 1.6, Protein 33.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #appetizers #seafood #oven #shrimp #dietary #low-carb #low-in-something #shellfish #equipment #4-hours-or-less
You'll also love
De stranger Official
[email protected]This recipe was a complete disaster. The shrimp were overcooked and the sauce was too salty. I would not recommend this recipe to anyone.
Imtiyaz Waise
[email protected]The sauce was too thin. I would recommend thickening it with a cornstarch slurry next time.
Adrian Kenon
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more spices and herbs next time.
tipu mia
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I would recommend cooking the shrimp for a shorter amount of time next time.
Gupt Satish
[email protected]This recipe was a bit too rich for my taste, but it was still very good. I would recommend using less butter and cream next time.
Czigany Shimza
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this recipe. The sauce was so flavorful and the shrimp were cooked perfectly.
Uk Khan
[email protected]This is a great recipe! The shrimp were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Arya Ahmad
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the shrimp and the sauce.
Cory Resilient
[email protected]The shrimp were flavorful and the sauce was creamy and rich. I served it over rice and it was a delicious and satisfying meal.
MWZ Entertainment
[email protected]This was my first time making shrimp de Jonghe and it turned out great! The recipe was easy to follow and the shrimp were cooked perfectly. The sauce was also very tasty. I will definitely be making this again.
VICTORY OBUTE
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The shrimp are always cooked to perfection and the sauce is so flavorful. I love serving it with crusty bread to soak up all the delicious sauce.
Tyron December Thomas
[email protected]This Chicago Shrimp De Jonghe recipe was a hit! The shrimp were cooked perfectly and the sauce was creamy and flavorful. I served it over rice and it was a delicious and easy weeknight meal.