Best 8 Supper Club Shrimp De Jonghe For 2 Or Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Masterpiece: A Journey Through the Delectable Delights of Shrimp De Jonghe**

Prepare to embark on a tantalizing culinary adventure as we delve into the world of Shrimp De Jonghe, a dish that has captivated taste buds for generations. This classic dish, originating from the shores of Belgium, boasts a harmonious blend of succulent shrimp, sautéed in a rich and flavorful sauce. Our carefully curated collection of recipes offers a diverse exploration of this timeless delicacy, ranging from traditional preparations to exciting contemporary interpretations. Whether you prefer the classic shrimp de Jonghe, prepared with a creamy sauce infused with white wine and herbs, or a more adventurous variation featuring a spicy tomato-based sauce, our selection caters to every palate. Join us on this culinary voyage as we uncover the secrets behind this beloved dish, promising an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP DE JONGHE



Shrimp De Jonghe image

This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.

Provided by flower7

Categories     Savory

Time 50m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3/4 teaspoon minced garlic
1/4 cup sherry wine
1 tablespoon sliced green onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 cup dry plain breadcrumbs

Steps:

  • Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
  • Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
  • Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
  • Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

SHRIMP DE JONGHE



Shrimp de Jonghe image

Provided by Jane Stern

Categories     Garlic     Herb     Appetizer     Bake     Shrimp     Spice     Sherry     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

2 pounds jumbo shrimp (about 18), shelled and deveined
1 1/2 sticks (3/4 cup) salted butter, softened
1 cup fine dry bread crumbs
1/3 cup minced fresh parsley leaves
1/2 cup dry Sherry
1 to 5 garlic cloves, minced
1 teaspoon salt
dash of cayenne
dash of paprika
toast points (optional)

Steps:

  • 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
  • 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
  • 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
  • 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
  • 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
  • 6. Serve shrimp on toast points, if desired.

CHICAGO'S SHRIMP DEJONGHE



Chicago's Shrimp DeJonghe image

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

DE JONGHE'S ORIGINAL RECIPE: (FIRST PRINTED IN 1947)
2 lbs. large shrimp (40), or 48 slightly smaller
1 large garlic clove, mashed with the side of a knife or finely minced
1 1/2 tsp. salt
1 Tbl. finely chopped fresh tarragon
1 Tbl. finely chopped fresh parsley
1 Tbl. finely chopped fresh chervil
pinch of dried thyme crumbled between your fingers and thumb
1 shallot, minced (very finely chopped)
1 Tbl. (fresh, not dried) minced onion
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups fine dry breadcrumbs
pinch of freshly grated nutmeg
pinch of mace, (optional as i don't add this)
1/2 tsp. black pepper

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 DE JONGHE



Shrimp de Jonghe image

Categories     Bake     Broil     Shrimp     Tarragon     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

2 lb large shrimp (about 48), shelled and deveined
1 large garlic clove
1 1/2 teaspoons salt
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
Pinch of dried thyme, crumbled
1 shallot, minced
1 tablespoon minced onion
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups fine dry bread crumbs
Pinch of freshly grated nutmeg
Pinch of mace
1/2 teaspoon black pepper

Steps:

  • 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.

SHRIMP DE JONGHE



Shrimp de Jonghe image

Categories     Garlic     Shellfish     Appetizer     Bake     Picnic     Quick & Easy     Lemon     Almond     Shrimp     Sherry     Summer     Parsley     Boil     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1 1/4 lb large (20 to 24 per lb) shrimp, shelled and deveined
1 stick (1/2 cup) unsalted butter, softened
2 medium garlic cloves, minced and mashed to a paste with a pinch of salt
2 tablespoons medium-dry Sherry
1/2 cup fine dry bread crumbs
1/4 cup finely chopped fresh parsley
1/4 cup sliced almonds, lightly toasted
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 400°F.
  • Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
  • Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
  • Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.

SHRIMP DE JONGHE



Shrimp De Jonghe image

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.

Provided by N8TE

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g

SHRIMP DE JONGHE (DEREK'S WAY)



Shrimp De Jonghe (Derek's Way) image

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe.

Provided by DerekAmerican

Categories     High Protein

Time 1h

Yield 6-8 individual casseroles, 6-8 serving(s)

Number Of Ingredients 13

2 lbs shrimp (peeled and deveined)
1/2 cup butter
1 cup plain breadcrumbs
4 garlic cloves
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon tarragon (dried)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon thyme (dried)
1 cup chicken broth

Steps:

  • Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
  • Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
  • Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
  • Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
  • Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
  • Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
  • Bake 10-12 minutes at 400°F.
  • Bread crumbs should be browned on top.

SHRIMP DE JONGHE



Shrimp De Jonghe image

This is an excellent appetizer or you can toss it with linguine and make it a meal. Taste great with a nice glass of Chardonnay. This was our New Years Eve appetizer for years, everyoine loved it. Put more garlic or less, it should be to your taste.

Provided by losacco4_13130036

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

30 shrimp (raw)
1 cup butter (melted)
6 garlic cloves (crushed or chopped)
1/4 teaspoon paprika
1/4 cup cooking sherry
1 tablespoon parsley flakes
1 cup breadcrumbs

Steps:

  • Preheat oven to 325 degrees. Place shrimp in baking dish 9 X 11: do not overlap. Combine remaining ingredients in bowl, adding the bread crumbs last. Spoon over shrimp. Bake 25 to 30 minutes.
  • You can toss over linguine, with parmesan cheese, or serve separately as a appetizer.

Nutrition Facts : Calories 779.6, Fat 50.3, SaturatedFat 29.8, Cholesterol 470.2, Sodium 2171.8, Carbohydrate 25.8, Fiber 1.5, Sugar 2.4, Protein 42.1

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. Shrimp de Jonghe is a quick-cooking dish, so you don't want to be scrambling to find things while you're cooking.
  • Use Fresh Shrimp: Fresh shrimp is essential for this dish. If you can't find fresh shrimp, you can use frozen shrimp, but make sure to thaw them completely before cooking.
  • Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a Good Quality White Wine: The white wine you use in this dish will make a big difference in the flavor. Use a dry white wine that you would enjoy drinking on its own.
  • Serve Immediately: Shrimp de Jonghe is best served immediately after it is cooked. The shrimp will start to lose its flavor if it sits for too long.

Conclusion:

Shrimp de Jonghe is a delicious, elegant dish that is perfect for a special occasion. It is easy to make and can be made with a variety of different ingredients, so you can customize it to your own taste. Whether you are serving it for a dinner party or a romantic meal for two, Shrimp de Jonghe is sure to impress.

Related Topics