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Chicago Shrimp De Jonghe

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“A version of the dish created in the late nineteenth century for the restaurant in the Chicago hotel owned by Henri de Jonghe. Butter is the essential ingredient so this is not for fat watchers.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
  3. Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
  4. Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
  5. Spread half the crumb mixture over the shrimp.
  6. Add remaining shrimp in another layer; top with remaining crumb mixture.
  7. Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

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