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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.

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

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

Find it online: https://thefamilycooking.com/shrimp-de-jonghe/