SHRIMP DE JONGHE (BUTTER GARLIC SHRIMP CASSEROLE)
Shrimp de Johnge... This is a classic Chicago restaurant appetizer. Sizzling jumbo shrimp laced in butter, garlic and sherry, adorned with a crispy bread crumb topping.
Provided by GypsyPlate
Categories Appetizer Recipes
Time 40m
Number Of Ingredients 12
Steps:
- In a bowl, mix in 1 stick of room temperature butter with bread crumbs, lemon rind, 1/4 cup parsley, oregano, 1.5 Tbsp chopped garlic, chili flakes, 1/4 cup sherry, nutmeg, salt and pepper. Whisk well to combine everything into a compound.
- Pre heat oven to 375°F.
- Heat 2 Tbsp butter on medium high heat in a skillet. Add in shrimp along with scallion, 1 tbsp parsley, 1/2 Tbsp garlic, 1/4 cup sherry, salt and pepper.
- Mix well and cook till shrimp are no longer grey in color and about to curl up.
- Remove shrimp to a casserole dish along with the rest of sauce and ingredients. If you are using individual small casserole dishes, divide shrimp accordingly and make single portions.
- Top each shrimp with a generous dollop of the above compound butter mixture.
- Bake the shrimp casserole for 20-25 minutes, till the top becomes golden brown. The time may vary depending upon the size of the shrimp.
- Serve immediately with a splash of lemon along with a side of crusty bread, noodles or salad.
Nutrition Facts : Calories 497 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 316 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1709 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SHRIMP DE JONGHE
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
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
CASSEROLE OF SHRIMP IN GARLIC BUTTER (SHRIMP DE JONGHE)
I think that in the 50's and 60's every special casserole had "cooking sherry" and "buttered bread crumbs" and parsley. This is another one of my mother's recipe from the big plastic bag. I swear this recipe says it has a "lusty" flavor.
Provided by mary winecoff
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse shrimp, drop unshelled shrimp into boiling salted water.
- Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes.
- Drain, cool in cold water.
- Peel off shells and remove vein that runs down back.
- To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix.
- Add bread crumbs and toss.
- Place shrimp in greased individual casseroles or 11 x 7 baking dish.
- Spoon butter mixture over.
- Bake at 325F for 20 to 25 minutes or until crumbs brown.
- Sprinkle with additional parsley.
Nutrition Facts : Calories 718.7, Fat 36.5, SaturatedFat 20.6, Cholesterol 542.1, Sodium 775.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.5, Protein 63.3
SHRIMP DE JONGHE I
Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.
Provided by Jenne
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
- Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
- Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
- Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.
Nutrition Facts : Calories 864.2 calories, Carbohydrate 43.9 g, Cholesterol 381.3 mg, Fat 50.5 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 30.2 g, Sodium 1035 mg, Sugar 4.5 g
SHRIMP DE JONGHE
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
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.
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