Shrimp De Jonghe
Shrimp De Jonghe is a buttery, garlicky baked shrimp casserole topped with crisp herbed breadcrumbs and a splash of sherry, a Chicago classic ready in under an hour.
What Is Shrimp De Jonghe?
If you have ever wondered what is Shrimp De Jonghe, you are in good company. This dish is one of Chicago's oldest culinary treasures, dating back to the early 1900s and named after the De Jonghe Hotel, where it was first served. At its heart, Shrimp De Jonghe is simple. Plump shrimp are nestled into a baking dish, blanketed in a garlicky, buttery breadcrumb topping laced with sherry and parsley, then baked until golden and bubbling. It tastes far more luxurious than the short ingredient list suggests, which is exactly why this Shrimp De Jonghe recipe has stayed beloved for generations.
Unlike some old school dishes that feel dated, this one still earns its spot on the dinner table. It is rich without being heavy, garlicky without overwhelming the sweetness of the shrimp, and finished with just enough acidity from lemon and sherry to keep every bite lively.
Before we get cooking, the right tools and ingredients genuinely matter here. Fresh, properly sized shrimp and good quality butter make the difference between a forgettable casserole and the real deal, and a sturdy baking dish helps the topping crisp evenly instead of steaming.
The Ingredients That Make This Recipe Sing
This is not a fussy recipe, but a few details matter:
- Shrimp: Large or jumbo shrimp hold up best to baking and stay juicy. Peel and devein them yourself if you can, since pre-cooked shrimp will turn tough in the oven.
- Butter: Unsalted butter lets you control the seasoning and gives the topping its rich, golden flavor.
- Garlic: Fresh cloves, not jarred, for the brightest flavor.
- Breadcrumbs: Fresh or panko breadcrumbs soak up the butter and sherry beautifully and crisp up under the broiler.
- Sherry: This is the ingredient that sets authentic Shrimp De Jonghe apart from a basic garlic butter shrimp bake. It adds a nutty, slightly sweet backbone you cannot easily replicate.
Chef's Tip: Toast your breadcrumbs in a dry skillet for 2 to 3 minutes before mixing them with the butter. It deepens the flavor and helps the topping stay crisp even after the shrimp release their juices.
How To Make Shrimp De Jonghe Step by Step
Unlike some versions you might find labeled as a Shrimp De Jonghe recipe Pioneer Woman style or a Shrimp De Jonghe recipe Allrecipes favorite, this one keeps things straightforward without sacrificing flavor. If you have ever searched for a Shrimp De Jonghe recipe easy enough for a weeknight, this is it.
The process breaks down into three simple stages. First, season and arrange your shrimp in a single layer so they cook evenly. Second, build the breadcrumb topping by combining toasted crumbs with garlic butter, sherry, lemon juice, and parsley. Third, blanket the shrimp with that topping and bake just until everything turns golden and the shrimp turn opaque and pink.
This method is also why so many people search how to make Shrimp De Jonghe at home instead of ordering it at a restaurant. It comes together in under an hour, uses one baking dish, and the payoff is a dramatically good seafood dinner.
Ready to make it yourself? Here is the full step-by-step recipe:
Shrimp De Jonghe
Shrimp De Jonghe is a buttery, garlicky baked shrimp casserole topped with crisp herbed breadcrumbs and a splash of sherry, a Chicago classic ready in under an hour.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails removed
- 6 tbsp unsalted butter, melted, divided
- 4 cloves garlic, minced
- 1 cup fresh breadcrumbs, panko works well too
- 1/4 cup fresh parsley, finely chopped, plus more for garnish
- 3 tbsp dry sherry, or substitute dry white wine
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp paprika, sweet or smoked
- 1/2 tsp salt, kosher, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1/8 tsp cayenne pepper, a small pinch, optional
Instruction
Preheat your oven to 375 degrees F (190 degrees C). Lightly butter a 9x13 inch or similar shallow baking dish.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Arrange them in a single layer in the prepared baking dish.
In a small skillet over medium heat, melt half of the butter and saute the minced garlic for about 1 minute, just until fragrant. Do not let it brown.
In a mixing bowl, combine the breadcrumbs, chopped parsley, garlic butter, remaining melted butter, sherry, lemon juice, paprika, and cayenne. Stir until the crumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the shrimp, pressing gently so it adheres.
Bake for 15 to 18 minutes, until the shrimp are pink and just cooked through and the topping is lightly golden.
For an extra crisp top, switch the oven to broil for the final 1 to 2 minutes, watching closely so the crumbs do not burn.
Garnish with extra chopped parsley and lemon wedges, then serve immediately while hot and bubbly.
Equipment
- 9x13 inch baking dish
- Small skillet
- Mixing bowl
- Garlic press or chef's knife
Notes
Serving Suggestions and Tasty Variations
Shrimp De Jonghe pairs beautifully with something simple to soak up the buttery sauce. Try it over steamed rice, alongside crusty bread, or with a light green salad to balance the richness. A glass of the same dry sherry or a crisp white wine rounds out the meal nicely.
If you enjoy this dish, you might also like exploring other classic baked seafood dishes such as a Shrimp Imperial recipe, which swaps the breadcrumb topping for a creamy mayonnaise based crust, or other Shrimp Dijon recipes that lean on mustard instead of sherry for tang. Each riffs on the same idea: tender shrimp dressed up with a flavorful, slightly indulgent topping.
For a twist on the original, try stirring a tablespoon of grated Parmesan into the breadcrumb mixture, or add a pinch of red pepper flakes if you like a little heat.
Storage and Reheating Tips
Shrimp De Jonghe truly shines fresh from the oven, but leftovers keep well for a couple of days in the fridge. Reheat gently in a low oven rather than the microwave to keep the shrimp tender and the topping from turning soggy. With its deep roots in Chicago kitchens and its forgiving, crowd pleasing flavor, this is one old fashioned recipe well worth bringing back to your own table tonight.
