Shrimp de Jonghe

A highly seasoned garlickly shrimp dish, shrimp de Jonghe has been a Chicago specialty since the turn of the century, when it was invented by two Belgians named De Jonghe. It makes a great meal served with steamed rice. Served in smaller portions (3 to 4 shrimps per serving) it can also be an enticing first course.

6 servings
Savory garlic crumb topping
- 5 tablespoons unsalted butter
- 2 tablespoons minced garlic
- ¼ cup minced shallots
- ¼ cup dry white wine
- 3 cups fresh bread crumbs
- ¾ cup minced parsley leaves
- 1 teaspoon paprika
- Salt and cayenne pepper

Shrimp
- 36 uncooked shelled jumbo shrimp, back vein removed, washed
- ¾ cup each: lower-salt chicken broth, dry white wine
- 1 tablespoon olive oil

Lemon wedges, for serving

Generously butter 6 individual shallow baking dishes just large enough to hold 6 shrimps in a single layer, slightly overlapping.
For the crumb topping, heat the butter jn a 8-inch nonstick skillet over medium heat.
When hot, add garlic and shallots, cook until hot and fragrant but not browned.
Add the wine and simmer until the mixture is thick.
Transfer to a food processor, add the remaining topping ingredients and ajust the seasoning as necessary.
Arrange 6 shrimps, overlapping, in each prepared baking dish.
Combine the broth and the wine, spoon 4 teaspoons into each dish.
Sprinkle ¼ cup of crumbs over each dish, drizzle each with ½ teaspoon of oil.
The shrimps can be prepared to this point several hours ahead and refrigerated.
Bake the shrimps at 450F, about 12-14 minutes, until browned and sizzling.
Served hot, with lemon wedges.

BON APPETIT