Best Chicken De Jonghe Recipes
SHRIMP DE JONGHE (DEREK'S WAY)
I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe.
Provided by DerekAmerican
Categories High Protein
Time 1h
Yield 6-8 individual casseroles, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
- Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
- Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
- Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
- Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
- Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
- Bake 10-12 minutes at 400°F.
- Bread crumbs should be browned on top.
SHRIMP DE JONGHE
A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.
Provided by N8TE
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place shrimp in a baking dish.
- Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g
SHRIMP DE JONGHE
This is an excellent appetizer or you can toss it with linguine and make it a meal. Taste great with a nice glass of Chardonnay. This was our New Years Eve appetizer for years, everyoine loved it. Put more garlic or less, it should be to your taste.
Provided by losacco4_13130036
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Place shrimp in baking dish 9 X 11: do not overlap. Combine remaining ingredients in bowl, adding the bread crumbs last. Spoon over shrimp. Bake 25 to 30 minutes.
- You can toss over linguine, with parmesan cheese, or serve separately as a appetizer.
Nutrition Facts : Calories 779.6, Fat 50.3, SaturatedFat 29.8, Cholesterol 470.2, Sodium 2171.8, Carbohydrate 25.8, Fiber 1.5, Sugar 2.4, Protein 42.1
SHRIMP DE JONGHE
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.
Provided by flower7
Categories Savory
Time 50m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
- Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
- Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
- Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
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