Shrimp De Jonghe

Name: Shrimp De Jonghe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 , 4 serving(s)
Ingredients: 1 1/2 quarts water; 1/2 small onion, sliced; 1 celery rib, halved; 3 black peppercorns; 1 bay leaf; 1/4 teaspoon salt; 1 1/2 lbs large raw shrimp, in the shell; 1/2 cup unsalted butter, melted; 2 tablespoons dry sherry or 2 tablespoons white wine; 1 1/2 cups coarse french breadcrumbs; 2 tablespoons minced fresh parsley; 1 tablespoon minced shallot; 2 garlic cloves, minced; 1/2 teaspoon sweet paprika; 1/8 teaspoon ground red pepper

Submitted by bidness44

"https://www.chicagotribune.com/dining/recipes/ct-classic-shrimp-recipes-20150106-column.html The headnote for this recipe when published in 2005 read: "Shrimp de Jonghe is a Chicago survivor, having endured Prohibition police raids that closed Henri de Jonghe's Monroe Street hotel and restaurant where the dish was created—though nobody is sure whether it was invented by de Jonghe or his chef Emil Zehr. This simple recipe is a close approximation of the delicious original." See also: https://www.cookingchanneltv.com/restaurant-guide/il/chicago/gene-and-georgetti-restaurant"

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

1 ¹⁄₂ quarts water
¹⁄₂ small onion, sliced
1 celery rib, halved
3 black peppercorns
1 bay leaf
¹⁄₄ teaspoon salt
1 ¹⁄₂ lbs large raw shrimp, in the shell
¹⁄₂ cup unsalted butter, melted
2 tablespoons dry sherry or 2 tablespoons white wine
1 ¹⁄₂ cups coarse french breadcrumbs
2 tablespoons minced fresh parsley
1 tablespoon minced shallot
2 garlic cloves, minced
¹⁄₂ teaspoon sweet paprika
¹⁄₈ teaspoon ground red pepper

directions

1. Heat the water, onion, celery, peppercorns, bay leaf and salt to a boil in a large saucepan over medium-high heat. Add the shrimp; cover. Return to a boil; drain. Run shrimp under cold water to cool.
2. Peel shrimp; transfer to a large bowl. Add half of the melted butter and the sherry; toss to mix.
3. Heat the oven to 400 degrees. Combine the remaining melted butter and one third of the bread crumbs in a small bowl. Stir in the parsley, shallots, garlic, paprika and red pepper.
4. Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Top with half of the remaining bread crumbs. Top with remaining shrimp mixture, then remaining bread crumbs. Bake until the crumbs are lightly browned, about 10 minutes.
Shrimp DeJonghe.
Gene & Georgettis, Chicago
notes from video:
butter (clarified?), shallots, 1 oz garlic. Saute
fresh jumbo jumbo prawns, s&p
bread crmbs (from dried breadsticks).
chick broth, add 3 oz wine
cover, reduce by half, serve.