Best Tilapia De Jonghe Recipes

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SHRIMP DE JONGHE



Shrimp De Jonghe image

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

30 shrimp (raw)
1 cup butter (melted)
6 garlic cloves (crushed or chopped)
1/4 teaspoon paprika
1/4 cup cooking sherry
1 tablespoon parsley flakes
1 cup breadcrumbs

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



Shrimp De Jonghe image

This recipe come from a 1947 issue of Gourmet Magazine. Created at de Jonghe's restaurant in Chicago, this dish is a memorial to a time when we were afraid of garlic but not of butter. The amount of garlic in it was considered outrageously racy. (Increase or decrease the amount to suit your tastes ;)).

Provided by Bev I Am

Categories     Weeknight

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs large shrimp, shelled and deveined (about 48)
1 clove garlic
1 1/2 teaspoons salt
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chervil
1 pinch dried thyme, crumbled
1 shallot, minced
1 tablespoon minced onion
1 cup unsalted butter, softened
1 1/2 cups fine dry breadcrumbs
1 pinch of freshly grated nutmeg
1 pinch mace
1/2 teaspoon black pepper

Steps:

  • Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
  • Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
  • Preheat oven to 350°F.
  • Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
  • Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
  • Cover with herbed breadcrumb mixture, then sprinkle with topping.
  • Bake in upper third of oven until golden, about 15 minutes.
  • Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
  • *When salting water for cooking, use 1 tablespoon for every 4 quarts water.
  • Makes 8 servings.

GARLIC BUTTER BAKED SHRIMP (SHRIMP DE JONGHE)



Garlic Butter Baked Shrimp (Shrimp De Jonghe) image

A delicious, buttery baked shrimp dish loaded with butter, garlic, shallots, and dry sherry.

Provided by Katerina | Easy Weeknight Recipes

Categories     Appetizer

Time 40m

Number Of Ingredients 12

2 pounds raw jumbo shrimp, (thawed, peeled and de-veined, tails ON or OFF)
8 tablespoons butter, (softened)
1 cup panko breadcrumbs
1/2 cup dry sherry
4 cloves garlic, (minced)
1 shallot, (minced)
3 tablespoons chopped fresh parsley
1/2 teaspoon salt, (or to taste)
1/4 teaspoon freshly ground black pepper, (or to taste)
1/4 teaspoon paprika
pinch cayenne, (or to taste)
chopped fresh parsley, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Butter a 9x13 baking dish.
  • Arrange shrimp in the baking dish in a single layer. Set aside.
  • In a mixing bowl combine softened butter, breadcrumbs, sherry, garlic, shallot, parsley, salt, pepper, paprika, and cayenne; mash and mix until thoroughly combined.
  • Spoon breadcrumb mixture over the shrimp.
  • Bake for 22 to 25 minutes, or until top is golden brown.
  • Sprinkle with parsley.
  • Serve.

Nutrition Facts : Calories 263 kcal, Carbohydrate 7 g, Protein 25 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1186 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP DE JONGHE (DEREK'S WAY)



Shrimp De Jonghe (Derek's Way) image

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

2 lbs shrimp (peeled and deveined)
1/2 cup butter
1 cup plain breadcrumbs
4 garlic cloves
1 tablespoon finely chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon tarragon (dried)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon thyme (dried)
1 cup chicken broth

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.

EASY BAKED TILAPIA



Easy Baked Tilapia image

This easy recipe for tilapia only takes a few minutes to prepare, uses few ingredients, and is flavorful.

Provided by F_Gory

Categories     Seafood     Fish     Tilapia

Time 35m

Yield 4

Number Of Ingredients 6

4 (4 ounce) fillets tilapia
2 teaspoons butter
¼ teaspoon Old Bay Seasoning TM, or to taste
½ teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
  • Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  • Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 7.3 g, Cholesterol 46.4 mg, Fat 3.6 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg

SUPPER CLUB SHRIMP DE JONGHE FOR 2 (OR 3)



Supper Club Shrimp De Jonghe for 2 (Or 3) image

One of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. This recipe comes from the 1965 edition of "The Gourmet Foods Cookbook" published by the Culinary Arts Institute of Chicago, Illinois. And in fact, Shrimp de Jonghe was created in Chicago in the 1920s at the De Jonghe Hotel on Monroe Street in The Loop, either by the hotel owner himself or his chef, Emil Zehr. Unfortunately, the hotel was closed in the 1930s for, yup, violations of the Prohibition Act. I've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well.

Provided by EdsGirlAngie

Categories     < 60 Mins

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 lb shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
1/3 cup plain dried breadcrumbs (like Progresso)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 1/2 tablespoons minced chives
1 teaspoon minced onion
1/4 teaspoon Worcestershire sauce
4 tablespoons sherry wine
paprika
lemon (I personally like to squeeze a little lemon atop the finished dish) (optional)

Steps:

  • Combine the bread crumbs, salt and pepper and set aside.
  • Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
  • Preheat oven to 400 degrees F.
  • In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
  • Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
  • Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
  • Lightly broil for a minute or 2 more if you like really crunchy crumbs.
  • I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.

MAMA'S SUPPER CLUB TILAPIA PARMESAN



MaMa's Supper Club Tilapia Parmesan image

Make and share this MaMa's Supper Club Tilapia Parmesan recipe from Food.com.

Provided by Crabbycakes

Categories     Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce

Steps:

  • Preheat oven to 350 degrees.
  • In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
  • Do not stack fillets.
  • Brush top with juice.
  • In bowl combine cheese, butter, mayonnaise, onions and seasonings.
  • Mix well with fork.
  • Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
  • Spread with cheese mixture and bake until golden brown, about 5 minutes.
  • Baking time will depend on the thickness of the fish you use.
  • Watch fish closely so that it does not overcook.
  • Makes 4 servings.
  • Note: This fish can also be made in a broiler.
  • Broil 3 to 4 minutes or until almost done.
  • Add cheese and broil another 2 to 3 minutes or until browned.
  • Thank you Mama's Supper Club in Wisconsin.

Nutrition Facts : Calories 376.8, Fat 19, SaturatedFat 10.8, Cholesterol 155, Sodium 413.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 50.6

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