Chicago Shrimp De Jonghe Food

CHICAGO SHRIMP DE JONGHE

Steps:

• Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
• In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
• Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
• Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
• Spread half the crumb mixture over the shrimp.
• Add remaining shrimp in another layer; top with remaining crumb mixture.
• Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

SHRIMP DE JONGHE

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.

SHRIMP DE JONGHE

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

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 DE JONGHE

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.

CHICAGO'S SHRIMP DEJONGHE

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)