Shrimp de Jonghe

Why You’ll Love This Recipe

• Deep, savory flavor from butter, garlic, and sherry makes it feel luxurious yet comforting.
• Contrast of textures: tender shrimp beneath a golden, crunchy breadcrumb topping.
• Elegant but simple: it looks fancy but is not overly complicated to prepare.
• Versatile: works as a starter, main dish, or even for sharing.
• Great for special occasions or when you want to treat yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined
• Unsalted butter
• Garlic, very finely chopped or minced
• Dry sherry
• Breadcrumbs (plain, from a stale baguette or standard dry breadcrumbs)
• Fresh parsley, chopped
• Salt
• Paprika
• Cayenne pepper (or other chili‑heat if desired)
• Optional herbs: tarragon, chervil, shallots or green onion
• Freshly ground black pepper
• Lemon wedges for serving

Directions

1. Preheat your oven to about 375‑400°F (190‑200°C).
2. If using raw shrimp, bring a pot of salted water to boil. Drop the shrimp in, cook just until they turn pink (roughly 2‑3 minutes), then strain and cool quickly. If you prefer, you can use cooked shrimp but be careful not to overcook in the baking step.
3. In a mixing bowl, combine butter (room temperature or melted), garlic, chopped parsley, salt, paprika, a dash of cayenne, and black pepper. Mix thoroughly.
4. Stir in the sherry. Then add breadcrumbs (reserving a bit to sprinkle on top) and mix until well combined.
5. Grease a shallow baking dish or several smaller ramekins. Place shrimp in the dish(s), then spread the breadcrumb‑butter mixture evenly over shrimp. Sprinkle remaining breadcrumb mixture on top for a golden crust.
6. Bake in the oven for about 15‑25 minutes, depending on dish size and oven temperature, until breadcrumbs are golden and the bubbly butter mixture around edges.
7. Once baked, remove from oven and let rest briefly. Garnish with extra parsley, green onion (if using), and serve with lemon wedges.

Servings and timing

• Servings: About 4‑6 servings when served as a main course; about 6‑8 servings as an appetizer.
• Prep time: ~ 15‑20 minutes (cleaning shrimp, mixing ingredients)
• Cook/bake time: ~ 15‑25 minutes
• Total time: about 35‑45 minutes

Variations

• Herb swaps: Use tarragon, chervil, or shallots in place of or in addition to parsley for different flavor profiles.
• Breadcrumb type: Try panko for extra crunch, or use flavored breadcrumbs.
• Spice level: Increase or decrease cayenne / paprika depending on your taste.
• Shrimp size: Jumbo shrimp give dramatic presentation; smaller shrimp cook faster.
• Individual servings: Bake in small ramekins for parties or personal portions.
• Wine substitute: If you don’t have sherry, a dry white wine or even a bit of light vermouth can work, though the signature flavor comes from real sherry.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2‑3 days.
• Freezing: It’s not ideal to freeze after baking since the breadcrumb topping may lose its texture, but you can freeze the unbaked assembled dish. Thaw in refrigerator, then bake fresh.
• Reheating: Rewarm in a preheated oven (about 350°F / 175°C) until heated through and the topping is crisp again (about 10‑15 minutes). If using microwave, reheat more gently and finish under broiler or in oven to restore crispness.

FAQs

What kind of shrimp works best?

You’ll get best results with fresh or good quality frozen shrimp, peeled and deveined. Larger shrimp give a nice presence; smaller ones cook quickly. Make sure not to overcook, especially during the boiling (if you do that step) or baking.

Can I use pre‑cooked shrimp?

Yes. If you use pre­‑cooked shrimp, be gentle in the baking step so they don’t become rubbery. The goal is to heat them through and meld with the butter/garlic/sherry sauce without overcooking.

Is sherry necessary? What can I substitute?

Sherry gives a distinctive flavor to Shrimp de Jonghe. If you don’t have it, a dry white wine, light vermouth, or even a mild broth can substitute, though flavor will differ. Using the real thing will get you closer to the traditional taste.

How do I ensure the breadcrumb topping is golden and crispy?

Use dry breadcrumbs (or toast them lightly beforehand). Sprinkle some butter over top breadcrumbs. Bake until edges are bubbling and top is lightly browned. If necessary, use a few minutes of broiler at end, keeping close watch so it doesn’t burn.

Can I make this ahead of time?

Yes. You can prepare everything — shrimp, butter/herb mixture, and breadcrumb topping — assemble dish(s), then refrigerate for a few hours before baking. If refrigerated, you may need a little longer bake time.

What to serve with Shrimp de Jonghe?

Since it’s rich, lighter side dishes work well: a green salad with vinaigrette, steamed or roasted vegetables, or simple crusty bread that can soak up the buttery sauce. Rice or pasta could also work.

How to adjust for dietary restrictions (gluten, low fat, etc.)?

• Gluten‑free: Use gluten‑free breadcrumbs.
• Lower butter: Reduce butter amount and perhaps increase herbs or garlic for flavor.
• Dairy‑free: More challenging, since the richness comes from butter — you might try a plant‑based butter substitute, though texture and taste will change.

What temperature is ideal for baking?

Usually 375‑400°F (190‑200°C) works well. Higher end browns the topping faster but risk over‑cooking; lower end may require longer time. Adjust depending on your oven.

Why does recipe call for cooking shrimp first sometimes?

Cooking shrimp before baking ensures they’re just done and avoid overcooking. The bake step can finish gently while flavors meld. If you use raw shrimp, they’ll cook in the bake, but timing must be precise.

Conclusion

Shrimp de Jonghe is a classic dish that beautifully balances rich, buttery garlic flavor with crunchy breadcrumbs and bright notes from sherry and herbs. It feels upscale yet is accessible enough for an impressive home meal. Whether you share it as an appetizer or enjoy it as a main, it’s a delicious way to bring a piece of Chicago culinary history to your table.

Shrimp de Jonghe

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Shrimp de Jonghe is a Chicago classic featuring shrimp baked under a garlicky, buttery breadcrumb crust with a splash of sherry. It’s rich, savory, and elegant enough for special occasions but simple enough for weeknight dining.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings (main) or 6–8 servings (appetizer)
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 2 lbs shrimp, peeled and deveined
• 1/2 cup unsalted butter, softened or melted
• 4 garlic cloves, finely minced
• 1/4 cup dry sherry
• 1 1/2 cups plain breadcrumbs (from stale bread or dry store-bought)
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1 tsp paprika
• 1/4 tsp cayenne pepper (or more to taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh tarragon, chervil, or shallots (optional)
• 2 green onions, sliced (optional)
• Lemon wedges, for serving

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Instructions

1. Preheat oven to 375–400°F (190–200°C).
2. Bring a pot of salted water to a boil. Add shrimp and cook 2–3 minutes, just until pink. Drain and cool quickly.
3. In a bowl, combine butter, garlic, parsley, salt, paprika, cayenne, and black pepper. Mix well.
4. Stir in the sherry, then fold in breadcrumbs, reserving a small amount for topping.
5. Grease a shallow baking dish or individual ramekins. Place shrimp in the dish, then spread breadcrumb mixture evenly over shrimp.
6. Sprinkle reserved breadcrumbs on top for added crust.
7. Bake 15–25 minutes, until golden brown and bubbling at the edges.
8. Remove from oven, rest briefly, garnish with parsley or green onion, and serve with lemon wedges.

Notes

• Best results with fresh or high-quality frozen shrimp.
• Pre-cooked shrimp can be used but bake gently to avoid rubbery texture.
• Sherry is traditional, but dry white wine or vermouth can substitute.
• For a crisp topping, toast breadcrumbs slightly before mixing.
• Prepare ahead by assembling and refrigerating; bake when ready to serve.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 380
• Sugar: 1g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 230mg