Shrimp de Jonghe

Chicago's own: big shrimp baked with sherry under a thick, garlicky butter and bread crumb crust, created at De Jonghe's Hotel and Restaurant. Serves 4.

KetoLow-carbHigh-proteinNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

Large shrimp baked under a golden garlic bread crumb crust in an oval gratin dish
  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings

Updated

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Shrimp de Jonghe is a Chicago original. The De Jonghe brothers, Belgian immigrants, came to the city for the World's Columbian Exposition of 1893 and in 1899 opened De Jonghe's Hotel and Restaurant downtown, where this dish was first served. It is still on menus in Chicago today.

It is simple and very good: shrimp baked in a splash of sherry under a thick crust of fresh bread crumbs bound with garlic and parsley butter.

Ingredients

Shrimp

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 cup dry sherry

Garlic crumb crust

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon paprika
  • Pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 1 cup fresh bread crumbs
  • Lemon wedges, for serving

Instructions

  1. Heat the oven. Heat the oven to 400°F and grease a shallow 2-quart gratin or baking dish.
  2. Arrange the shrimp. Spread the shrimp in the dish in a snug single layer and pour the sherry over them.
  3. Make the crust. Mash the butter with the garlic, parsley, paprika, cayenne and salt, then work in the bread crumbs until evenly moistened. Scatter it over the shrimp.
  4. Bake. Bake 15 to 18 minutes, until the shrimp are pink and opaque and the crumbs are golden. Serve hot with lemon wedges.

Nutrition per serving (estimated)

400Calories
8 gCarbohydrates
0 gFiber
7 gNet carbs
35 gProtein
24 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinNo added sugar

Tips

  • Fresh bread crumbs from a day-old French or white loaf make the best crust; dry crumbs turn sandy.
  • Shrimp are done when they turn pink and opaque and curl into a loose C; a tight O means overcooked.
  • Serve with crusty bread to mop up the garlic butter.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Where is Shrimp de Jonghe from?
Chicago. It was first served at De Jonghe's Hotel and Restaurant, opened in 1899 by Belgian brothers who had come to the city for the 1893 World's Fair.
Can I make Shrimp de Jonghe ahead?
Yes. Assemble it in the dish, cover and refrigerate for up to 8 hours, then bake, adding a few minutes.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold lager, or an off-dry Riesling. Wine pairing guide

Part of our famous hotel and restaurant recipes, from Boston's Parker House to Delmonico's in New York and Antoine's in New Orleans.

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