Best 6 Shrimp De Jonghe Ii Recipes

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Shrimp de Jonghe II is a classic seafood dish that has been enjoyed for generations. It is a simple yet elegant dish that can be prepared in under an hour. The secret to this dish is in the sauce, which is made with a combination of butter, cream, white wine, and spices. The shrimp are cooked in the sauce until they are tender and flavorful. This dish is perfect for a special occasion or a weeknight meal.

Here are our top 6 tried and tested recipes!

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 II



Shrimp de Jonghe II image

A rich and elegant shrimp dish which belies it's short preparation and cooking time.

Provided by JFCHURCH

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 6

Number Of Ingredients 16

½ gallon water
1 small onion, quartered
1 strip celery, roughly chopped
2 bay leaves
3 tablespoons fresh lemon juice
2 pounds unshelled raw shrimp
1 cup butter, softened
1 cup dry bread crumbs
¼ cup sour cream
¼ cup chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1 teaspoon coarsely ground black pepper
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. Bring the liquid to a boil and add the unshelled shrimp. Simmer for 5 minutes, then remove the pot from the heat. Let shrimp cool in the liquid. Drain the shrimp and shell and devein them.
  • In a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. Slowly beat in the parsley, crushed garlic, salt, Worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.
  • Arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
  • Bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 16.6 g, Cholesterol 324.8 mg, Fat 35.8 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 20.9 g, Sodium 1114.2 mg, Sugar 2.1 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     Garlic     Shellfish     Appetizer     Bake     Picnic     Quick & Easy     Lemon     Almond     Shrimp     Sherry     Summer     Parsley     Boil     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1 1/4 lb large (20 to 24 per lb) shrimp, shelled and deveined
1 stick (1/2 cup) unsalted butter, softened
2 medium garlic cloves, minced and mashed to a paste with a pinch of salt
2 tablespoons medium-dry Sherry
1/2 cup fine dry bread crumbs
1/4 cup finely chopped fresh parsley
1/4 cup sliced almonds, lightly toasted
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 400°F.
  • Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in 1 layer in a buttered 1-quart gratin dish or other ovenproof dish.
  • Stir together butter, garlic paste, and Sherry until blended. Stir in bread crumbs, parsley, and salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
  • Bake shrimp until just cooked through and topping is lightly browned, about 15 minutes.

### Tips:
  • Prep your shrimp: Devein and peel the shrimp. If you're using frozen shrimp, thaw them completely before cooking.
  • Use fresh ingredients: The fresher the ingredients, the better your shrimp de Jonghe will taste. Look for plump, firm shrimp and fresh, crisp vegetables.
  • Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the shrimp until they're opaque: Cook the shrimp until they're opaque and pink. This will ensure that they're cooked through but not overcooked.
  • Use a flavorful sauce: The sauce is what really makes shrimp de Jonghe special. Be sure to use a flavorful sauce that you enjoy.
  • Serve immediately: Shrimp de Jonghe is best served immediately after it's made. This will ensure that the shrimp are hot and crispy.
### Conclusion: Shrimp de Jonghe is a classic dish that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its combination of shrimp, vegetables, and a flavorful sauce, shrimp de Jonghe is a dish that everyone will love. So next time you're looking for a delicious and easy-to-make seafood dish, give shrimp de Jonghe a try. You won't be disappointed!

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