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Supper Club Shrimp De Jonghe for 2 (Or 3)

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“One of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. This recipe comes from the 1965 edition of "The Gourmet Foods Cookbook" published by the Culinary Arts Institute of Chicago, Illinois. And in fact, Shrimp de Jonghe was created in Chicago in the 1920s at the De Jonghe Hotel on Monroe Street in The Loop, either by the hotel owner himself or his chef, Emil Zehr. Unfortunately, the hotel was closed in the 1930s for, yup, violations of the Prohibition Act. I've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well.”

Ingredients Nutrition


  1. Combine the bread crumbs, salt and pepper and set aside.
  2. Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
  3. Preheat oven to 400 degrees F.
  4. In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
  5. Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
  6. Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
  7. Lightly broil for a minute or 2 more if you like really crunchy crumbs.
  8. I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.

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