Shrimp De Jonghe

Shrimp de Jonghe

A recent, unforgettable meal at the Golden Steer in Las Vegas left me wanting to recreate Shrimp De Jonghe. Being originally from Chicago, it’s something we practically grew up with—whenever our parents took us to an upscale restaurant, it was the one starter we always ordered.

Shrimp De Jonghe is named after the De Jonghe brothers, Belgian immigrants who ran De Jonghe’s Hotel and Restaurant in Chicago around the turn of the 20th century. The dish became a signature item and has remained a regional favorite ever since.

As Chicago’s most iconic fine dining original, it’s a baked shrimp casserole known for its rich, savory, garlicky, old-school elegance. The toasted breadcrumb crust adds crunch, contrasting the tender shrimp and sherry butter sauce beneath.

Debuting in 1958, the Golden Steer is the oldest continually operating steakhouse in Las Vegas. It is filled with history and stories from the famous celebrities who dined there, and the signature red leather booths named in their honor. Their authentic Shrimp De Jonghe is a must order. Especially for Chicagoans.

Shrimp de Jonghe Recipe

Breadcrumbs

• 1  T. butter
• 1/4 c. plain breadcrumbs (such as panko)
• paprika
• salt

Melt butter in a small sauté pan over medium heat. Add breadcrumbs stirring frequently to lightly toast. Season with a little paprika and salt. Set aside.

Shrimp

• 3 T. butter
• 1 – 2 garlic cloves, minced
• 2 T. sherry (see below)
• 1 T. green onion, thinly sliced (plus more for garnish)
• 1 T. parsley, chopped (plus more for garnish)
• 1/4 t. fine sea salt
• 1/8 t. cayenne
• 1/8 t. paprika
• a few grinds black pepper
• 8 oz. shrimp – peeled, deveined, tail off
• lemon wedges

Preheat oven to 350°F.

Melt butter in a medium sauté pan. Add garlic and cook for one minute. Then add sherry and cook for another minute. Add green onion, parsley, and spices. Stir to combine.

Lightly season shrimp with a bit more salt and pepper. Toss the shrimp into the butter mixture. Cook for one minute only then remove from heat.

Transfer shrimp mixture to a small shallow casserole dish or ramekins. Top with the toasted breadcrumbs. Bake for approximately 10 minutes until the shrimp are hot all the way through and the topping is golden.

Serve immediately garnished with green onion, parsley, and lemon wedges. French bread or toasted baguette on the side is great for soaking up the garlicky sherry butter.

Notes

After well over 100 years, you can still try old-school Shrimp De Jonghe at several top Chicago restaurants, or in Las Vegas at the Golden Steer. Or enjoy it at home with my recipe…

Sherry is essential to this dish as it gives it the distinctive flavor beyond garlic butter. A small glass of sherry on the side makes a terrific accompaniment.

For Shrimp De Jonghe, Amontillado is a great sherry choice adding depth and nuttiness without overwhelming the delicacy of the shrimp. Amontillado strikes that balance perfectly. Oloroso sherry is more intense, but also a great pair with shrimp especially for sherry aficionados.

The Chicago dish is traditionally made with larger shrimp, but the smaller one-bite shrimp used in this dish here worked just as well.

More Chicago-Style Foods

Maxwell Street Polish Sausage

Vegan Chicago-Style Hot Dog

Classic Chicago-Style Polish Sausage Sliders