SHRIMP DE JONGHE: CHICAGO’S LEGENDARY SEAFOOD CLASSIC

Recipe Overview:

Prep Time: 15-20 minutes

Cook Time: 20-25 minutes

Total Time: 35-45 minutes

Servings: 4 (appetizer) or 2 (main course)

Difficulty: Moderate

Diet: Pescatarian

Essential Equipment:

• Large sauté pan
• Oven-safe baking dish
• Food processor (optional)
• Measuring tools

Ingredients:

Shrimp Base:

• 1 lb large shrimp (peeled, deveined)
• 6 tablespoons butter
• 1/3 cup sherry
• 1/4 cup white wine
• 4 garlic cloves, sliced
• Juice of 1 lemon

Breadcrumb Topping:

• 6 slices brioche
• 2 teaspoons smoked paprika
• 1 tablespoon Worcestershire sauce
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tarragon
• Salt and pepper to taste

Pro Technique: The Perfect Shrimp De Jonghe

Step 1: Breadcrumb Magic

• Pulse bread with herbs, garlic, paprika in food processor

• Toast breadcrumbs until golden and crisp

SECRET TIP: Low and slow toasting prevents burning

Step 2: Shrimp Preparation

• Melt butter over LOW heat

• Gently “sweat” garlic and herbs

• Add shrimp, cook JUST until opaque

Critical Temperature: Never let shrimp overcook!

Step 3: Sauce Development

• Deglaze pan with sherry and white wine

• Reduce sauce until slightly thickened

• Emulsify remaining butter OFF heat

Step 4: Baking Brilliance

• Transfer to baking dish

• Generously top with herbed breadcrumbs

• Bake at 350°F for 15-20 minutes

Visual Cue: Golden, crispy topping

Chef’s Expert Tips:

• Pat shrimp completely dry before cooking
• Use fresh herbs for maximum flavor
• Avoid overcrowding the pan
• Emulsify sauce off direct heat

Storage & Leftovers:

• Refrigerate: Up to 2 days

• Reheat: Gently at 300°F, covered

Pro Move: Best enjoyed fresh!

Flavor Variations:

• Swap shrimp for crab or scallops
• Add saffron for luxe twist
• Use gluten-free bread for dietary needs
• Experiment with curry powder

Dietary Notes:

• Contains: Shellfish, Dairy, Potentially Gluten
• High protein
• Rich, indulgent dish

Culinary Heritage:

Originated in early 20th-century Chicago, created by the De Jonghe brothers. This dish represents a perfect marriage of French technique and Midwestern hospitality.

Wine Pairing:

Crisp white wines like Sauvignon Blanc or unoaked Chardonnay complement the buttery, herbal profile beautifully.

Final Chef’s Wisdom:

Shrimp De Jonghe isn’t just a recipe—it’s a delicious time machine transporting you to Chicago’s elegant culinary past. Respect the ingredients, embrace the technique, and you’ll create magic every single time.

Bon appétit! 🦐🧈🍽️