Best 2 Shrimp Dejonghe Recipes

Shrimp DeJonghe is a classic dish that has been enjoyed for centuries. Originating in Shanghai, China, this dish is now popular all over the world. The combination of tender shrimp, savory sauce, and crispy bread crumbs creates a delightful flavor that is perfect for any occasion. Whether you're looking for an impressive appetizer or a main course, Shrimp DeJonghe is sure to please everyone at your table. In this article, we will explore the best recipes for Shrimp DeJonghe and provide you with all the tips and tricks you need to create this delicious dish at home.

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

CHICAGO'S SHRIMP DEJONGHE

Chicago's Shrimp DeJonghe image

Though I can no longer enjoy this wonderful dish since suddenly becoming deathly allergic to crustacians at age 19, I do still enjoy making it for company! It's a fairly simple dish consisting of whole peeled shrimp cooked in individual serving dishes swimming in garlic butter and topped with fine bread crumbs and then broiled....

Provided by Kelly Williams

Categories Seafood

Number Of Ingredients 15

Ingredients

DE JONGHE'S ORIGINAL RECIPE: (FIRST PRINTED IN 1947)
2 lbs. large shrimp (40), or 48 slightly smaller
1 large garlic clove, mashed with the side of a knife or finely minced
1 1/2 tsp. salt
1 Tbl. finely chopped fresh tarragon
1 Tbl. finely chopped fresh parsley
1 Tbl. finely chopped fresh chervil
pinch of dried thyme crumbled between your fingers and thumb
1 shallot, minced (very finely chopped)
1 Tbl. (fresh, not dried) minced onion
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups fine dry breadcrumbs
pinch of freshly grated nutmeg
pinch of mace, (optional as i don't add this)
1/2 tsp. black pepper

Steps:

1. 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. **This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized. ***Lastly, I don't recall my mom using a whole lot of fresh herbs when making this herself, especially during the winter! So she had to have either subbed dried herbs for some of them, or used italian seasoned breadcrumbs instead. So that's an option for you, too. All I remember was it was PURE HEAVEN... do hope you try it! Enjoy for me!! :D (Photo from bing images)

SHRIMP DEJONGHE

Shrimp DeJonghe image

Make and share this Shrimp DeJonghe recipe from Food.com.

Provided by Terri F.

Categories High Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter or 1/2 cup margarine
2 cloves garlic, pressed
1/3 cup fresh parsley, chopped
1/2 teaspoon paprika
1 dash cayenne pepper
1/2 cup dry white wine
2 cups soft breadcrumbs (not dry)
4 cups cleaned cooked shrimp

Steps:

Melt butter over low heat in small saucepan.
Add garlic, parsley, paprika, pepper, and wine, and mix thoroughly.
Stir bread crumbs into butter mixture.
Place shrimp in 13x9 baking dish.
Spread butter and crumb mixture over.
Bake at 350 F degrees about 30 minutes, until crumbs brown.
Sprinkle with more fresh chopped parsley.
Serve with good bread for dipping in garlic/herb butter.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Use Fresh Shrimp: Fresh shrimp will give your dish the best flavor and texture. If you can't find fresh shrimp, frozen shrimp will also work, but make sure to thaw them completely before cooking.
Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
Use a Wok or Large Skillet: A wok or large skillet will give you plenty of room to stir-fry the shrimp and vegetables. If you don't have a wok or large skillet, you can use a regular skillet, but you may need to cook the shrimp and vegetables in batches.
Add the Sauce at the End: Adding the sauce at the end will help prevent the shrimp from becoming tough. Stir-fry the shrimp and vegetables until they are cooked, then add the sauce and cook for a few minutes more, until the sauce has thickened.
Serve Immediately: Shrimp DeJonghe is best served immediately. The crispy shrimp and flavorful sauce are perfect served over rice or noodles.

Conclusion:

Shrimp DeJonghe is a classic Chinese-American dish that is easy to make and always a hit with family and friends. The combination of crispy shrimp, flavorful sauce, and fresh vegetables makes this dish a winner. If you are looking for a new and exciting way to cook shrimp, give Shrimp DeJonghe a try. You won't be disappointed.

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