Shrimp De Jonghe

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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.


  • 3 pounds cooked shrimp
  • ⅔ cup bread crumbs
  • ½ cup dry sherry
  • ¼ pound butter
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1 pinch tarragon
  • 1 pinch marjoram
  • 1 teaspoon parsley, or to taste


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.

Prep time: 15 mins / Cooking time: 25 mins / Total time: 40 mins

Serving: 6 / Yield: 6 servings

Calories: 429.1

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