The following is our own recipe for shrimp De Jonghe, the Chicago specialty. All recipes for shrimp De Jonghe are pretty much the same, the major variable being the amount of garlic used-from one to five cloves, depending on whether you want it to taste like a dainty, ladies' lunch kind of dish or a hearty casserole.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
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.
Step 2
2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
Step 3
3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
Step 4
4. Place shrimp in casserole and spoon bread-crumb mixture over them.
Step 5
5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
Step 6
6. Serve shrimp on toast points, if desired.
