Tilapia De Jonghe Recipes

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

Ingredients

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

SUPPER CLUB SHRIMP DE JONGHE FOR 2 (OR 3)

Supper Club Shrimp De Jonghe for 2 (Or 3) image

One of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. This recipe comes from the 1965 edition of "The Gourmet Foods Cookbook" published by the Culinary Arts Institute of Chicago, Illinois. And in fact, Shrimp de Jonghe was created in Chicago in the 1920s at the De Jonghe Hotel on Monroe Street in The Loop, either by the hotel owner himself or his chef, Emil Zehr. Unfortunately, the hotel was closed in the 1930s for, yup, violations of the Prohibition Act. I've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well.

Provided by EdsGirlAngie

Categories < 60 Mins

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
1/3 cup plain dried breadcrumbs (like Progresso)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 1/2 tablespoons minced chives
1 teaspoon minced onion
1/4 teaspoon Worcestershire sauce
4 tablespoons sherry wine
paprika
lemon (I personally like to squeeze a little lemon atop the finished dish) (optional)

Steps:

Combine the bread crumbs, salt and pepper and set aside.
Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
Preheat oven to 400 degrees F.
In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
Lightly broil for a minute or 2 more if you like really crunchy crumbs.
I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.

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

Ingredients

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

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

Ingredients

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.

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