Shrimp + garlic + sherry + butter + aromatics in Gratin style. This is one of the gastronomic glories of Chicago, yet is virtually unknown everywhere else. The shrimp are blanketed in garlicky, sherry laced bread crumbs. It was an invention of the Jonghe brothers somewhere in the late 19th century. Little did they know that this would carry their names into the 21st century. When you are eating Shrimp de Jonghe, you are eating Chicago history. Everybody loves scampi right? Personally, you have me when you say plump shrimp with lots of butter and lots of garlic. But if that butter becomes a herbaceous compound with a good dose of sherry, and then topped with a wondrous crunchy breadcrumb topping… that gets me really drooling. But let me tell you a little about this strange sounding shrimp dish, a little history. This seafood dish has a Belgian name, so how did it become a Chicago specialty? Well, this vintage classic was invented by a Belgian family named de Jonghe, who immigrated in the 1890s and opened de Jonghe’s Hotel and Restaurant. It was one of Chicago’s premier eateries till it closed in the 1930’s. It’s believed that this shrimp casserole was either the brain child of the owner, Henri de Jonghe, or of their popular chef, Emil Zehr. I guess it really doesn’t matter now, as it has become one of the outstanding food legacies of the Windy City. America has so many regional gems that don’t get the wide recognition that they deserve. This one looks and sounds swanky and fancy, but in reality it’s a very simple gratin casserole. It’s a perfect company conversation meal, which you can easily whip up for your next get together or soiree. This can be an appetizer or a complete meal. Give regular scampi a miss and try my Shrimp de Jonghe… you are going to love me for this one.
What you need for Shrimp de Jonghe?
Shrimp – I like big, plump jumbo shrimp for this one. Yes, they can be more expensive, but they are so worth it for this rich dish. Butter – Plenty. Don’t skimp on it please. Breadcrumbs – For the most wondrous crust. Garlic – Lots. Sherry – This really makes it stand out from regular scampi. Fresh herbs – Parsley and oregano (you can add any other herbs on hand like thyme or rosemary if you like). Green onion or scallion Chili flakes Lemon rind Nutmeg – Just a pinch. Salt & pepper
How to make Shrimp de Jonghe
Like most shrimp dishes, this one is quick and easy. I start by making a flavorful compound butter. I mix softened butter with chopped fresh parsley and oregano, minced garlic, grated lemon zest, a pinch of chili flakes, a splash of sherry, bread crumbs, a dash of nutmeg, and some salt and pepper. Then, I give it all a good mix until everything is well combined. Now the shrimp is first cooked quickly in a skillet, before going in a casserole dish to bake like gratin. I start by melting some butter in a skillet over medium heat. Then, I add in the shrimp along with chopped scallions, parsley, minced garlic, and a splash of sherry. After seasoning it with a bit of salt and pepper, I give it a quick sauté until the shrimp are no longer gray and begin to curl up. Once they’re cooked, I quickly remove them from the heat. Next, I arrange the shrimp for baking. I use either one large casserole dish or individual small dishes. I find that using small dishes makes for an impressive presentation, with each serving sizzling in its own pool of butter. I place about 5 shrimp in each dish, along with any remaining butter mixture from the pan. Finally I finish off by smearing them with giant dollops of the herbed compound butter I made earlier. I pop them in the pre-heated oven (375°F) for 20-25 minutes, or until the top is golden brown (it will depend on the size of your shrimp). While they’re cooking, check out my post of the 30+ best Shrimp Recipes. Take them sizzling directly to the table. You are ready to entertain. Sprinkle some lemon and dig in with that fork…
Serving Suggestions
All you want is a crusty, hot loaf of some bread to mop up all the wonderful sauce. That’s my first choice for these shrimp. My miracle no-knead bread is perfect for this one. Some days I like some kind of pasta, like angel hair, as with regular scampi. Try it with some great salad. My Israeli Couscous Salad or Spanish Pipirrana would both pair nicely. Or just like this… with nothing. Great appetizers, ahmm. Maybe pair it with your favorite wine… 🙂
Leftovers
Chances are you will end up with none. But just in case you make a giant batch of Jonghe, these shrimp can be refrigerated in an airtight container for a couple of days. I don’t recommend freezing, as the quality will degrade. This is the beauty of GypsyPlate. We take pride in introducing you to all these regional delicacies, ensuring they reach the masses and are enjoyed by everyone. There is so much food awesomeness waiting everywhere. Pin or bookmark these amazing recipes. Subscribe, share GypsyPlate and inspire us to bring more and more amazing recipes to you. Next time you eye some jumbo shrimp, go the Jonghe brother’s way. My casserole of plump shrimp topped with wonderful breadcrumbs sopped with butter, sherry and garlic. It’s yum. It’s easy. And you are going to wow your near and dear ones when these shrimp sizzle, crackle and pop in their mouth!!
Shrimp de Jonghe, on our Gypsy Plate… enjoy!
Looking for more great shrimp recipes?Cajun Shrimp ScampiShrimp RemouladeAsopao de CamaronesJamaican Curry ShrimpSpanish Garlic ShrimpShrimp and Grits Be sure to check out my roundup of the 30+ BEST Shrimp Recipes!
