Dish

Shrimp DeJonghe

Shrimp DeJonghe is made with large shrimp that are sautéed in butter and garlic, then baked in a casserole dish with breadcrumbs, parsley, and Parmesan cheese. The dish is then finished with a splash of white wine and lemon juice. The result is a rich and creamy dish that is bursting with flavor. This dish is perfect for seafood lovers who enjoy rich and indulgent flavors.

Cuisine of the Americas› American cuisine

Seafood› Crustacean Dish› Shrimp/Prawn Dish

Origins and history

Shrimp DeJonghe was created by a Belgian immigrant named Henri DeJonghe who owned a restaurant in Chicago in the early 20th century. The dish quickly became popular and was soon featured on menus across the city. Today, it is considered a classic American dish.

Dietary considerations

This dish is not suitable for those with shellfish allergies or lactose intolerance. It is also high in calories and fat, so it should be enjoyed in moderation.

Variations

There are many variations of Shrimp DeJonghe, including using different types of seafood such as crab or lobster. Some recipes also call for the addition of cream or sherry to the sauce.

Presentation and garnishing

Shrimp DeJonghe should be served in a casserole dish or individual ramekins. Garnish with fresh parsley and lemon wedges for a pop of color and flavor.

Tips & Tricks

To make this dish even more indulgent, add a splash of heavy cream to the sauce before baking. This will make the sauce even richer and creamier. Be sure to use fresh shrimp for the best flavor and texture.

Side-dishes

Shrimp DeJonghe is often served with a side of rice or pasta to soak up the rich sauce. A simple green salad or steamed vegetables can also be served alongside the dish.

Drink pairings

A crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs well with Shrimp DeJonghe. A light beer or sparkling water can also be served as a refreshing alternative.