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    You are in: Home / Recipes / Chicago Shrimp De Jonghe Recipe
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    Chicago Shrimp De Jonghe

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    ratherbeswimmin''s Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 10, 2010


      It's a shame....THAT THERE'S ONLY 5 STARS!!! This recipe was over the top good!!! We love garlic so we used 4 cloves, and I had chives still green in my garden despite snow. We will eat this over and over! Ratherbeswimmin', you've got a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicago Shrimp De Jonghe

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 410.9
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 10.4 g
    Cholesterol 271.0 mg
    Sodium 468.4 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 0.8 g
    Sugars 1.5 g
    Protein 33.5 g

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