Shrimp DeJonghe

Shrimp DeJonghe

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.

It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923).^[1]^[2] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.^[3]

References

↑ Encyclopedia of Chicago: Belgians
↑ Hallmark Magazine: Shrimp DeJonghe
↑ Paul A. Camp and JeanMarie Brownson (27 January 1985), "The Heavenly Recipe That Helped Make Henri De Jonghe Immortal", Chicago Tribune, retrieved 26 June 2012

External links

Shrimp de Jonghe recipe - Chicago Tribune 1985

Shrimp dishes

Bagoong Balchão Cahuamanta Camaron rebosado Char kway teow Cincalok Dancing shrimp Dobin mushi Dried shrimp Drunken shrimp Dynamite roll Eating live shrimp Fried prawn Gumbo Hae mee Har gow Kaeng som Longjing prawns Potted shrimps Prawn ball Prawn cocktail Prawn cracker Prawn roll Saeujeot Sesame shrimp Shrimp ball Shrimp cocktail Shrimp Creole Shrimp DeJonghe Shrimp mix Shrimp on the barbie Shrimp paste Shrimp roe noodles Shrimp toast Vatapá White boiled shrimp

Seafood

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Related topics	Fish preservation Fish processing Gathering seafood by hand History of seafood History of sushi List of seafood companies Raw bar Salmon cannery Seafood restaurant Umami

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Shrimp DeJonghe

See also

References

External links