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shrimp dejonghe (shrimp dejohn)

(1 rating)
1/2 C of parsley was way too much as you can see.  1/4 c or less I will do next time.
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, wine laced bread crumbs. It can be served as an appetizer or a main course. It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel & Restaurant, 12 E. Monroe St. (1899–1923). The recipe has been attributed to the owners, brothers Henri, Pierre & Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.

(1 rating)
yield 4 - 6
prep time 30 Min
cook time 15 Min

Ingredients For shrimp dejonghe (shrimp dejohn)

  • 2
    shallots, peeled & chopped (about 1/2 c)
  • 5 clove
    garlic, peeled & crushed
  • 3/4 c
    olive oil, extra virgin
  • 2 lb
    extra large or jumbo shrimp, peeled, deveined & tails off
  • 4 sprig
    thyme, leaves
  • 2 1/2 tsp
    kosher salt
  • 2 1/4 c
    dry white wine
  • 4 Tbsp
    lemon juice, fresh
  • 6 Tbsp
    butter, unsalted
  • 1/4 - 1/2 c
    parsley flakes, chopped
  • 1/2 c
    dry bread crumbs

How To Make shrimp dejonghe (shrimp dejohn)

  • 1
    Combine the shallots, 3 cloves garlic & 2 Tbsp of the olive oil in a mini food processor. Process to make a smooth paste.
  • 2
    Pour 6 Tbsp olive oil & the remaining garlic into a large skillet over medium high heat. Let the garlic sizzle for a minute, then add half of the shrimp & all of the thyme. Season with 1/2 tsp salt & cook until the shrimp are seared but not fully cooked, 1 - 2 minutes. Remove to a plate & repeat with the remaining shrimp & another 1/2 tsp salt. Remove the shrimp & thyme from the skillet to the plate.
  • 3
    Add the remaining 4 Tbsp olive oil & the garlic/shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out & begins to stick to the bottom of the skillet, 2 - 3 minutes. Return the thyme to the skillet & pour in the white wine, lemon juice, the remaining 1 1/2 tsp salt, 4 Tbsp butter & 1 C water. Bring the sauce to a rapid boil & cook until reduced by half, 4 - 5 minutes.
  • 4
    When the sauce has reduced, whisk in the remaining butter & return the shrimp to the pan. Cook & toss until the shrimp are coated with the sauce & just cooked through, 2 - 3 minutes.
  • 5
    Stir in the parsley. Stir in the breadcrumbs & bring to a boil just to thicken. Serve immediately.
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