Best 2 Shrimp Dejonghe Recipes
**Shrimp DeJonghe: A Culinary Delight of Garlic, Butter, and Succulent Shrimp**
Shrimp DeJonghe is a classic American dish that combines succulent shrimp with a rich and flavorful sauce made from garlic, butter, and white wine. Its origins can be traced back to the early 20th century, and it has since become a popular appetizer or main course in many restaurants and homes. The dish is characterized by its crispy coating, which is achieved by dredging the shrimp in flour before frying them in hot butter. The resulting shrimp are then bathed in a luscious sauce made from melted butter, minced garlic, white wine, and a touch of lemon juice. This combination of flavors creates a tantalizing experience that is sure to delight seafood enthusiasts.
There are many variations of Shrimp DeJonghe recipes, each with its own unique twist. Some recipes call for the addition of mushrooms, while others incorporate herbs such as parsley or thyme. Some even include a splash of cream or grated Parmesan cheese to enhance the sauce's richness. No matter which recipe you choose, you're sure to enjoy the delectable flavors of this classic dish.
CHICAGO'S SHRIMP DEJONGHE
Though I can no longer enjoy this wonderful dish since suddenly becoming deathly allergic to crustacians at age 19, I do still enjoy making it for company! It's a fairly simple dish consisting of whole peeled shrimp cooked in individual serving dishes swimming in garlic butter and topped with fine bread crumbs and then broiled....
Provided by Kelly Williams
Categories Seafood
Number Of Ingredients 15
Steps:
- 1. Cook shrimp in a 4-quart pot of boiling salted water* until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking. Preheat oven to 350°F. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping. Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes. * When salting water for cooking, use 1 tablespoon for every 4 quarts water. **This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized. ***Lastly, I don't recall my mom using a whole lot of fresh herbs when making this herself, especially during the winter! So she had to have either subbed dried herbs for some of them, or used italian seasoned breadcrumbs instead. So that's an option for you, too. All I remember was it was PURE HEAVEN... do hope you try it! Enjoy for me!! :D (Photo from bing images)
SHRIMP DEJONGHE
Make and share this Shrimp DeJonghe recipe from Food.com.
Provided by Terri F.
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat in small saucepan.
- Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
- Stir bread crumbs into butter mixture.
- Place shrimp in 13x9 baking dish.
- Spread butter and crumb mixture over.
- Bake at 350 F degrees about 30 minutes, until crumbs brown.
- Sprinkle with more fresh chopped parsley.
- Serve with good bread for dipping in garlic/herb butter.
Tips:
- To devein shrimp, use a sharp knife to make a shallow cut along the back of the shrimp, then remove the dark vein.
- To make the sauce, whisk together the soy sauce, rice vinegar, Shaoxing wine, sesame oil, sugar, chili sauce, ginger, and garlic in a bowl.
- To fry the shrimp, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. Add the shrimp and cook, stirring constantly, until they are pink and opaque, about 2 minutes.
- Add the sauce and green onions to the wok and cook, stirring constantly, until the shrimp are evenly coated, about 1 minute.
- Serve immediately with rice or noodles.
Conclusion:
Shrimp DeJonghe is a classic Chinese-American dish that is easy to make and always a crowd-pleaser. The shrimp are stir-fried in a sweet and savory sauce, and served with rice or noodles. This dish is perfect for a quick and easy weeknight meal, or for a special occasion.
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