Shrimp de jonghe chicago

--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…

Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper. Add 1 cup Panko to...

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…

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...

Citizens, the unmitigated genius of your Leader - the sublime majesty that is TFD! - has the heartland of the United States in his sights today, a dish that helps define the culinary identity of

Chances are, if you have never been to Chicago, you have never heard of shrimp de Jonghe -- it's virtually unknown outside of the windy city. Dating back to the late 19th Century, it is said to be one of the city's oldest "gastonomic glories" -- in Chicago it's an immortal institution. Close your eyes and conjure up an image of a plate of succulent, jumbo shrimp bathed in a rich herb-butter, sherry and garlic sauce, topped with the most divine, golden, homemade French breadcrumbs and doused…

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...

This recipe from Etta in Chicago is a flavorful take on the Chicago classic, Shrimp de Jonghe. Serve it with naan or your favorite bread.

Check out Chef Jasper J. Mirabile's recipe of the week and get everything you need to make it at one of our eleven Hen House locations!

Welcome to The Classic Hot Dish, a behind the scenes look at the making of a Chicago classic. Today, Sabatino's co-owner Enzo Pagni shows how the 38 year-old restaurant prepares a dish that is authentically Chicago: Shrimp de Jonghe.