Shrimp DeJonghe

Shrimp DeJonghe

Shrimp DeJonghe is a classic American seafood dish that originated in Chicago, Illinois. It is a rich and flavorful dish that features shrimp as the main ingredient, baked in a casserole with a garlic, sherry, and breadcrumb topping.

History

Shrimp DeJonghe was first introduced in the late 19th century by the DeJonghe brothers, Belgian immigrants who owned and operated the DeJonghe's Hotel and Restaurant in Chicago. The dish quickly gained popularity and has since become a staple in many seafood and American cuisine restaurants across the country.

Ingredients

The main ingredient in Shrimp DeJonghe is shrimp, which is typically peeled and deveined before being used in the dish. Other key ingredients include garlic, sherry, breadcrumbs, butter, and parsley. Some variations of the recipe may also include other ingredients such as cheese, lemon juice, or different types of herbs and spices.

Preparation

To prepare Shrimp DeJonghe, the shrimp are first cleaned and arranged in a baking dish. A mixture of melted butter, garlic, sherry, and breadcrumbs is then prepared and poured over the shrimp. The dish is then baked in the oven until the shrimp are cooked through and the topping is golden brown. It is typically served hot, often with a side of bread or rice.

Variations

While the traditional Shrimp DeJonghe recipe is quite simple, there are many variations of the dish. Some recipes may add cheese to the breadcrumb topping for a richer flavor, while others may include additional herbs and spices for a more complex taste. Some chefs may also choose to use different types of shrimp or even other types of seafood in the dish.

See Also

• American cuisine
• Seafood dishes
• Chicago cuisine

References

• "Shrimp DeJonghe: A Chicago Classic." Chicago Tribune.
• "The History of Shrimp DeJonghe." Chicago Magazine.
• "Classic Shrimp DeJonghe Recipe." Bon Appétit.