In case it wasn’t clear before, I’m a Chicago girl. I love the city and its food, but I think it can be misunderstood at times. Chicago food is more than just hot dogs and deep dish pizza. We have classics like Italian beef, “Chicago Mix” popcorn and one of my new favorites, Shrimp De Jonghe. Shrimp De Jonghe is one of those old school steak house dishes that was trendy for years, but fell out of fashion years ago. It can be used as an appetizer or an entrée, and I love it for retro-themed meals. Think twice-baked potatoes, wedge salads and martinis. This version has a slightly modern twist, using panko instead of standard breadcrumbs, but I still use curly parsley for that retro feel.
This is a super simple recipe to assemble, but you have to watch carefully to avoid over-cooking the shrimp. You only boil them for about a minute, so that they are pink but not fully cooked. They finish off in the oven while the panko starts to brown. Very easy.
Shrimp De Jonghe
Adapted from “The Heavenly Recipe That Helped Make Henri De Jonghe Immortal” by Paul A. Camp and JeanMarie Brownson.
1 1/2 quarts water
1 celery stalk, chopped into thirds
3 black peppercorns
1 bay leaf
1/4 teaspoon salt
1 1/2 pounds large raw shrimp, peeled and deveined
¼ cup (1/2 stick) salted butter, divided and melted
¼ cup extra virgin olive oil
2 tablespoons dry sherry or white wine
1 ¼ cup panko bread crumbs
2 tablespoons curly parsley, minced
2 small shallots, 1 quartered, 1 minced
2 cloves garlic, minced
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne
Pre-heat oven to 400°
Add water, shallot (quartered,) celery, peppercorns, bay leaf, and salt into a large sauce pan and bring to a boil.
Add shrimp and boil for 1 minutes.
Scoop shrimp out of the water and add to a bowl with ½ of the butter and sherry (or wine.)
Using a medium bowl, mix together remaining butter, olive oil, panko, parsley, shallot, garlic, paprika, and cayenne.
Coat the bottom of a 1.5 quart baking dish with olive oil and add half of the shrimp. Top with half of the panko mixture, and repeat.
Bake for about 10 minutes or until shrimp are fully cooked.