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.
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- 1 lb shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
- 1/3 cup plain dried breadcrumbs (like Progresso)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter, softened
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 1/2 tablespoons minced chives
- 1 teaspoon minced onion
- 1/4 teaspoon Worcestershire sauce
- 4 tablespoons sherry wine
- lemon (I personally like to squeeze a little lemon atop the finished dish) (optional)
- 1Combine the bread crumbs, salt and pepper and set aside.
- 2Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
- 3Preheat oven to 400 degrees F.
- 4In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
- 5Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
- 6Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
- 7Lightly broil for a minute or 2 more if you like really crunchy crumbs.
- 8I 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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Nutritional Facts for Supper Club Shrimp De Jonghe for 2 (Or 3)
Serving Size: 1 (216 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 575.0
- Calories from Fat 245
- Total Fat 27.3 g
- Saturated Fat 12.3 g
- Cholesterol 331.5 mg
- Sodium 2164.9 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 1.0 g
- Sugars 2.5 g
- Protein 33.9 g