Shrimp dejonge, my version
Shrimp dejonge, my version

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, shrimp dejonge, my version. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Shrimp dejonge, my version is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Shrimp dejonge, my version is something that I’ve loved my whole life. They are fine and they look wonderful.

Melt the butter in a medium size saucepan over medium-low heat. Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Transfer the mixture to the casserole dish.

To begin with this recipe, we have to first prepare a few components. You can have shrimp dejonge, my version using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp dejonge, my version:
  1. Get 16 medium shrimp, peeled @deveined
  2. Make ready 3 tbsp flour
  3. Get 4 shallots, diced fine
  4. Take 5 garlic cloves, minced fine
  5. Make ready 2 lemons, juiced and zested
  6. Make ready 1 cup pinot. grigio wine
  7. Make ready 1/3 cup flat leaf parsley, chopped fine
  8. Take 2 stick butter
  9. Prepare 1 1/2 cup Italian seasoned bread crumbs
  10. Get 1/2 cup Romano cheese shredded
  11. Make ready 2 tsp oregano

It can be served as an appetizer or a main course. The garlic and sherry flavored shrimp DeJonghe is a casserole dish made with whole peeled shrimps blanketed in herbed breadcrumbs which are broiled until golden brown. This dish is often said to be the oldest specialty of Chicagoan cuisine. Shrimp de Jonghe and Home Chef share a hometown: the bustling burg of Chicago.

Instructions to make Shrimp dejonge, my version:
  1. Saute shallots and garlic with 1 stick butter medium heat.
  2. Add half of lemon zest and all the juice, parsley, wine, and 1 teaspoon oregano. Bring to a boil. Turn off heat.
  3. Melt 1 stick butter, mix into bread crumbs , add cheese, remaining oregano, and lemon zest mix well.
  4. Mix shrimp and flour, stir into wine mixture. Put in casserole dish.
  5. Spread breading on top, put in oven 375°F. Bake for 25, 30 minutes.
  6. Serve with garlic bread. Yummy!

How to Make Chicago's Shrimp DeJonghe. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking. Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread My version adds a touch of heat and smoke with a hint of smoked chili flakes from Daphnis and Chloe. See more ideas about Shrimp, Shrimp dejonghe recipe, Seafood recipes. Tip: Serve with crusty bread to sop up any remaining sauce!

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