Best 7 Shrimp De Jonghe I Recipes

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Whether you are a seasoned chef or a home cook looking to try something new, shrimp de Jonghe is a dish that is sure to impress. With its creamy, flavorful sauce and tender shrimp, it is a classic dish that has been enjoyed by seafood lovers for generations. If you are looking for the perfect recipe to create this delicious dish, you are in the right place. In this article, we will provide you with a step-by-step guide to making shrimp de Jonghe, along with tips and tricks to ensure that your dish turns out perfect every time. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP DE JONGHE I



Shrimp de Jonghe I image

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

1 ½ pounds shrimp, peeled and deveined
2 cups dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
½ teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

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



Shrimp De Jonghe image

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

1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3/4 teaspoon minced garlic
1/4 cup sherry wine
1 tablespoon sliced green onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 cup dry plain breadcrumbs

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.

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

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

SHRIMP DE JONGHE



Shrimp De Jonghe image

This recipe come from a 1947 issue of Gourmet Magazine. Created at de Jonghe's restaurant in Chicago, this dish is a memorial to a time when we were afraid of garlic but not of butter. The amount of garlic in it was considered outrageously racy. (Increase or decrease the amount to suit your tastes ;)).

Provided by Bev I Am

Categories     Weeknight

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs large shrimp, shelled and deveined (about 48)
1 clove garlic
1 1/2 teaspoons salt
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
1 pinch dried thyme, crumbled
1 shallot, minced
1 tablespoon minced onion
1 cup unsalted butter, softened
1 1/2 cups fine dry breadcrumbs
1 pinch of freshly grated nutmeg
1 pinch mace
1/2 teaspoon black pepper

Steps:

  • Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
  • Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
  • Preheat oven to 350°F.
  • Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
  • Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
  • Cover with herbed breadcrumb mixture, then sprinkle with topping.
  • Bake in upper third of oven until golden, about 15 minutes.
  • Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
  • *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
  • Makes 8 servings.

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

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.

SHRIMP DE JONGHE



Shrimp de Jonghe image

Categories     Bake     Broil     Shrimp     Tarragon     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

2 lb large shrimp (about 48), shelled and deveined
1 large garlic clove
1 1/2 teaspoons salt
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
Pinch of dried thyme, crumbled
1 shallot, minced
1 tablespoon minced onion
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups fine dry bread crumbs
Pinch of freshly grated nutmeg
Pinch of mace
1/2 teaspoon black pepper

Steps:

  • Cook shrimp in a 4-quart pot of boiling salted water * until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
  • Preheat oven to 350°F.
  • Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
  • Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
  • When salting water for cooking, use 1 tablespoon for every 4 quarts water.

SHRIMP PUFF PASTRY TRIANGLES



Shrimp Puff Pastry Triangles image

Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

Steps:

  • Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.

Tips:

  • Make sure the shrimp are peeled and deveined properly. This will remove the intestinal tract and any impurities, resulting in a cleaner and more flavorful dish.
  • Use fresh, high-quality ingredients for the best flavor. Look for plump, bright-colored shrimp and fresh, aromatic herbs and spices.
  • Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly and becoming tough.
  • Cook the shrimp just until they are opaque and pink. Overcooking will make them tough and rubbery.
  • Serve the shrimp immediately with your favorite dipping sauce. Enjoy!

Conclusion:

This classic Shrimp De Jonghe recipe is sure to impress your guests with its rich, flavorful sauce and tender, succulent shrimp. It is the perfect appetizer or main course for any special occasion. With a few simple tips, you can easily create this delicious dish at home. So next time you're looking for a seafood dish that is both impressive and easy to make, give Shrimp De Jonghe a try!

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