Shrimp De Jonghe

"This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one."
photo by rothiii photo by rothiii
photo by rothiii
photo by Randi L. photo by Randi L.
photo by Linky photo by Linky
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:




  • Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
  • Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
  • Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
  • Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

Questions & Replies

  1. Can you use cooked shrimp and if so, how would you modify?
  2. what should I serve with shrimp dejonge


  1. 5 star ALL the way. I have had the best in Chicago at the highest end restaurants and this dish rivals them all. I did not use the onions really not needed and cut the butter to 5 Tablespoons instead of 6. I also added parsley because it always make any dish look professional. I served it over rice even though that is not traditional as a 1b needed to serve 3 with a salad. Don't hesitate to try this one. You will make your guests think you are a Chef!
    • Review photo by Randi L.
  2. Excellent! Will be making this again. Quick, easy and delicious. I tweaked the recipe a bit. My husband and I like our DeJohgne really moist, so we can sop up the juice with bread. I used about 12 tbsp butter, instead of the 6 called for. I also used Moscato wine instead of sherry, regular pepper instead of the cayenne, about two tbsp more of Italian style bread crumbs and sprinkled parsley on top. I left out the green onions, as I didn't have any on hand. Baked in 3 individual AuGratin dishes for 25 min. Came out perfect. As good, if not better, than the restaurant versions.
  3. Ok so this was the only recipe that didn’t pre cook the shrimp so I followed this! Shrimp cooks so fast and gets rubbery of precooked so that’s why I chose this recipe. I used more bread crumb/butter/garlic mixture because I wanted to shrimp to be completely covered but just adjusted the recipe to have enough! Never thought to use green onion in the recipe but I tried it this time and it works! Also I’ve made this before with the wine but if I don’t have wine I use 1/4 cup of broth usually chicken. Tastes just as good! Love this dish!! Ps. I never knew (living in a Chicago suburb my whole life until a year ago) that this was a Chicago exclusive, I’ve missed it! Very good!
  4. This was so good! I cut the butter in half to try to cut the fat/calories. I think next time I'll add a little stock so that there's more "juice". I didn't have cayenne handy, so I shook in a few drops of tabasco sauce. As someone else mentioned, I used seasoned bread crumbs. My family and company all raved! Made for Herb of the Month May 2010 - chives (green onions)
  5. Very good way to serve shrimp. I cut down on the butter also and used regular white wine. Baked for 15 minutes since I cut the recipe in half. Made for Think Pink 2009.


I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
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