Recipe: Tasty Shrimp dejonge, my version

Delicious, fresh and tasty.

Shrimp dejonge, my version. This garlicky, herbed casserole is one of the earliest Windy City specialties. Uloz.to is the largest czech cloud storage. Upload, share, search and download for free.

Shrimp dejonge, my version Shrimp Dejonghe Recipe, Shrimp Recipes, Shellfish Recipes, Copycat Recipes, Shrimp Dishes, Fish Dishes, Serving Dishes, Main Dishes, Ceramic Baking Dish. Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course. You can cook Shrimp dejonge, my version using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Shrimp dejonge, my version

  1. It's 16 of medium shrimp, peeled @deveined.
  2. It's 3 tbsp of flour.
  3. It's 4 of shallots, diced fine.
  4. Prepare 5 of garlic cloves, minced fine.
  5. It's 2 of lemons, juiced and zested.
  6. It's 1 cup of pinot. grigio wine.
  7. Prepare 1/3 cup of flat leaf parsley, chopped fine.
  8. Prepare 2 stick of butter.
  9. You need 1 1/2 cup of Italian seasoned bread crumbs.
  10. It's 1/2 cup of Romano cheese shredded.
  11. You need 2 tsp of oregano.

Tip: Serve with crusty bread to sop up any remaining sauce! Recipe Courtesy of Chef Audrey, ALDI Test Kitchen. How to Make Chicago's Shrimp DeJonghe. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.

Shrimp dejonge, my version step by step

  1. Saute shallots and garlic with 1 stick butter medium heat..
  2. Add half of lemon zest and all the juice, parsley, wine, and 1 teaspoon oregano. Bring to a boil. Turn off heat..
  3. Melt 1 stick butter, mix into bread crumbs , add cheese, remaining oregano, and lemon zest mix well..
  4. Mix shrimp and flour, stir into wine mixture. Put in casserole dish..
  5. Spread breading on top, put in oven 375°F. Bake for 25, 30 minutes..
  6. Serve with garlic bread. Yummy!.

You are using an older browser version. Please use a supported version for the best MSN experience. Bernard Laskowski, Executive Chef and Owner of Craft Urban Restaurant, prepares his "Not So Classic Shrimp DeJonghe". The garlic and sherry flavored shrimp DeJonghe is a casserole dish made with whole peeled shrimps blanketed in herbed The recipe has been attributed either to the owners, Belgian immigrants Henri, Pierre, and Charles DeJonghe, or to their chef, Emil Zehr. Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs.