shrimp dejonghe (shrimp dejohn)

Name: Shrimp DeJonghe (Shrimp DeJohn)
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 2 - shallots, peeled & chopped (about 1/2 c); 5 clove(s) garlic, peeled & crushed; 3/4 cup(s) olive oil, extra virgin; 2 pound(s) extra large or jumbo shrimp, peeled, deveined & tails off; 4 sprig(s) thyme, leaves; 2 1/2 teaspoon(s) kosher salt; 2 1/4 cup(s) dry white wine; 4 tablespoon(s) lemon juice, fresh; 6 tablespoon(s) butter, unsalted; 1/4 - 1/2 cup(s) parsley flakes, chopped; 1/2 cup(s) dry bread crumbs

(1 rating)

1/2 C of parsley was way too much as you can see. 1/4 c or less I will do next time.

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, wine laced bread crumbs. It can be served as an appetizer or a main course. It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel & Restaurant, 12 E. Monroe St. (1899–1923). The recipe has been attributed to the owners, brothers Henri, Pierre & Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.

(1 rating)

yield 4 - 6

prep time 30 Min

cook time 15 Min

Ingredients For shrimp dejonghe (shrimp dejohn)

2

shallots, peeled & chopped (about 1/2 c)
5 clove

garlic, peeled & crushed
3/4 c

olive oil, extra virgin
2 lb

extra large or jumbo shrimp, peeled, deveined & tails off
4 sprig

thyme, leaves
2 1/2 tsp

kosher salt
2 1/4 c

dry white wine
4 Tbsp

lemon juice, fresh
6 Tbsp

butter, unsalted
1/4 - 1/2 c

parsley flakes, chopped
1/2 c

dry bread crumbs

How To Make shrimp dejonghe (shrimp dejohn)

1
Combine the shallots, 3 cloves garlic & 2 Tbsp of the olive oil in a mini food processor. Process to make a smooth paste.

2
Pour 6 Tbsp olive oil & the remaining garlic into a large skillet over medium high heat. Let the garlic sizzle for a minute, then add half of the shrimp & all of the thyme. Season with 1/2 tsp salt & cook until the shrimp are seared but not fully cooked, 1 - 2 minutes. Remove to a plate & repeat with the remaining shrimp & another 1/2 tsp salt. Remove the shrimp & thyme from the skillet to the plate.
3
Add the remaining 4 Tbsp olive oil & the garlic/shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out & begins to stick to the bottom of the skillet, 2 - 3 minutes. Return the thyme to the skillet & pour in the white wine, lemon juice, the remaining 1 1/2 tsp salt, 4 Tbsp butter & 1 C water. Bring the sauce to a rapid boil & cook until reduced by half, 4 - 5 minutes.
4
When the sauce has reduced, whisk in the remaining butter & return the shrimp to the pan. Cook & toss until the shrimp are coated with the sauce & just cooked through, 2 - 3 minutes.
5
Stir in the parsley. Stir in the breadcrumbs & bring to a boil just to thicken. Serve immediately.
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