Shrimp DeJonghe is a Chicago specialty, with a history stretching back to possibly the 19th century at DeJonghe’s Hotel and Restaurant. It’s easy to see why: it consists of juicy, tender shrimp blanketed by a crunchy, buttery, garlicky breadcrumb layer infused with sherry. That sounds like an incredible meal right there! The lightness and richness of classic seafood just can’t be beaten, and Shrimp DeJonghe really can’t be beaten either! Mmmmm, sounds like some delicious Chicago joy right there!
Ingredients
- 2/3 cup breadcrumbs
- 1/2 cup dry sherry
- 1/2 cup butter, melted
- 1 large clove garlic, minced
- 1 teaspoon salt
- dried tarragon, to taste
- dried marjoram, to taste
- 3 pounds shrimp, cooked
- 1 teaspoon fresh parsley, minced
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Mix the breadcrumbs, the sherry, the butter, the garlic, the salt, the tarragon, and the marjoram together in a bowl.
Step 3 –Place the shrimp in a baking dish.
Step 4 –Sprinkle the breadcrumbs mixture over the top of the shrimp.
Step 5 –Bake the shrimp mixture until golden-brown, about 25 minutes.
Step 6 –Garnish the shrimp mixture with the parsley and serve.
