Shrimp dejonghe recipe

Preheat oven to 350°F. Cook shrimp in a 4-quart pot of boiling salted water* until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately...

Have you ever had a yen for something you had when you were a kid? I've mentioned before that my father was a waiter, but he was f...

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.

With its herby bread-crumb coating and a spritz of lemon, Italian-style shrimp oreganata is an easy dish that's perfect for nights when you have a little something to celebrate.

This famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. They reportedly served this dish at the Chicago World’s Fair of 1893, although it’s unclear whether they themselves or their chef, Emil Zehr, deserve credit for the original recipe. The casserole is particularly rich and luxurious, hallmarks of popular turn-of-the-century restaurant fare: Shrimp are bathed in a buttery garlic sauce and topped with…

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.

We kept the important things in this Chicago classic—tender shrimp, buttery bread crumbs, and the urge to go back for seconds. We wanted a shrimp casserole recipe that gave us flavorful and tender—not bland and rubbery—shrimp. We started by quickly sautéing garlic, shallot, and paprika together until fragrant and then splashed a bit of sherry into the pan. We then tossed some raw shrimp into this potent mixture of aromatics, shingled the shrimp in a casserole dish, and topped it with buttery…

Many years ago, at a Christmas party, the hostess served a dish called Shrimp Dijon. It was delicious. I live in Chicago, and this dish is a favorite served in many restaurants, but none are as good as the first time I tried it. Not only that, but the restaurant versions had no Dijon mustard [...]

What in the world is Shrimp De Jonghe? That was the second question that I asked myself when I saw this recipe. The first?? How in the world do you pronounce it? Unfortunately, I never did...

--Tailgatin' and how to make mofos start playa hatin' (Recipes) Chicago has many different original dishes that were created in the city. Shrimp de jonghe might not be as well known amongst 20/30 somethings as beef and pizza but its a classic Chicago dish that needs to return to some menus around town. In fact its Chicago's oldest delicacy and is said to have been concocted by two Belgian immigrants that owned the DeJonghe's Hotel and Restaurant that rested at 12 E. Monroe St from 1899-1923…