If you have ever wished for a seafood dish that feels like a warm hug from the heart of Chicago’s classic kitchen, the Classic Shrimp de Jonghe Recipe is the perfect answer. This dish bursts with garlicky butter goodness, tender shrimp baked under a crisp, golden breadcrumb topping infused with herbs and Parmesan, creating a delightful mix of textures and flavors that is both comforting and elegant. Whether you’re cooking for a special occasion or simply craving a deliciously decadent seafood treat, this recipe promises to deliver an unforgettable dining experience that’s surprisingly simple to prepare.
Ingredients You’ll Need
Every great dish starts with ingredients that bring out the best in one another. For this recipe, the combination is straightforward yet crucial, ensuring every bite strikes the perfect balance between creamy richness, savory mouthwatering flavor, and a satisfying crunch from the topping.
- 2 pounds large shrimp peeled and deveined with tails removed: The star protein, providing tender, juicy bites that soak up all the flavors.
- 1 cup dry white wine: Adds bright acidity and depth, cutting through the rich butter.
- 1/2 cup unsalted butter melted: The luscious base that carries garlic and herbs, coating every shrimp lovingly.
- 4 cloves garlic minced: Garlic infuses a pungent warmth that makes this dish truly mouthwatering.
- 1 1/2 cups fresh breadcrumbs: Freshness here is key for the perfect crunchy crust.
- 1/4 cup grated Parmesan cheese: Adds a nutty, salty dimension to the breadcrumb topping.
- 2 tablespoons chopped fresh parsley: Provides a hint of freshness and vibrant green color.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity without overpowering the shrimp.
- 1/2 teaspoon paprika: Delivers a mild smokiness and lovely color to the dish.
- 2 tablespoons fresh lemon juice: Brightens and balances the rich butter and wine sauce.
- 1 tablespoon olive oil: For greasing the baking dish and adding a subtle fruitiness.
How to Make Classic Shrimp de Jonghe Recipe
Step 1: Prepare the Baking Dish and Arrange Shrimp
Start by preheating your oven to 400 degrees Fahrenheit and lightly greasing a 9×13-inch baking dish with olive oil. This simple preparation step ensures your shrimp won’t stick and allows the flavors to meld nicely as everything bakes. Next, lay your peeled and deveined shrimp in a single layer, giving each shrimp enough space to cook evenly and stay juicy.
Step 2: Mix the Butter Sauce
In a bowl, whisk together the melted butter, minced garlic, dry white wine, fresh lemon juice, salt, black pepper, and paprika. This buttery, garlicky mixture is the heart of the dish, infusing each shrimp with rich flavor and a bright hint of acidity that prevents the dish from feeling too heavy. Pour this tantalizing sauce evenly over the arranged shrimp to coat them completely.
Step 3: Prepare and Add Breadcrumb Topping
In a separate bowl, combine fresh breadcrumbs, grated Parmesan cheese, and chopped fresh parsley. This blend will create the iconic golden, crunchy topping that perfectly contrasts the tender shrimp beneath. Sprinkle this mixture evenly over the shrimp and butter sauce, ensuring every inch is covered to achieve that irresistible crust after baking.
Step 4: Bake to Perfection
Place the dish in the oven and bake uncovered for 18 to 22 minutes until the shrimp turn pink and opaque, and the topping is golden brown. Keep an eye on your shrimp during the last few minutes. If the crust isn’t quite as crisp and golden as you’d like, broil for 1 to 2 minutes to give it that perfect crunch and color. Then, let the dish rest for about 5 minutes to allow the flavors to settle before serving.
How to Serve Classic Shrimp de Jonghe Recipe
Garnishes
While the dish itself is bursting with flavor, a sprinkle of extra fresh parsley or a few thin lemon wedges on the side adds a fresh, zesty finish that brightens the plate. A dusting of extra Parmesan can also elevate the presentation and give a slightly sharper flavor kick.
Side Dishes
Classic Shrimp de Jonghe pairs beautifully with crusty bread, perfect for soaking up all that luscious garlic butter sauce. For a heartier meal, serve it alongside fluffy rice or buttery mashed potatoes, which balance the rich flavors and make the dish feel complete and satisfying.
Creative Ways to Present
Get creative by serving the shrimp in individual ramekins for an elegant touch at dinner parties, or scoop the baked shrimp and crumbs into small lettuce leaves for a refreshing, handheld appetizer. You could also spoon the cooked shrimp and topping over a bed of lightly buttered angel hair pasta for a delightful fusion twist.
Make Ahead and Storage
Storing Leftovers
Leftovers of Classic Shrimp de Jonghe Recipe store best in an airtight container in the refrigerator. You’ll want to enjoy them within 2 to 3 days to keep the shrimp tender and the topping from becoming soggy.
Freezing
While shrimp can be frozen, this particular dish is best enjoyed fresh because the breadcrumb topping loses its crispness after freezing and reheating. If needed, freeze the shrimp and butter mixture separately, then add the breadcrumb topping just before baking when you’re ready to serve.
Reheating
To reheat leftovers, place them in an oven-safe dish and warm at 350 degrees Fahrenheit for about 10-12 minutes. This helps preserve the texture of the shrimp and brings back some crispiness to the buttery topping. Avoid using the microwave if possible, as it tends to make seafood rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw and pat the shrimp dry before assembling the dish to prevent excess moisture, which can affect the texture and browning of the topping.
Is there a substitute for white wine in the Classic Shrimp de Jonghe Recipe?
If you prefer not to use wine, you can substitute with low-sodium chicken broth or even a splash of white grape juice mixed with lemon juice for acidity.
Can I make this dish spicier?
Absolutely! Adding a pinch of cayenne pepper or finely chopped chili flakes to the butter sauce will give the dish a nice kick without overpowering the garlic butter flavor.
What type of bread is best for the breadcrumbs?
Fresh, crusty bread like French or Italian loaf works best because it creates light, airy breadcrumbs that crisp up nicely when baked.
How can I add more richness to the recipe?
Try stirring in a tablespoon of minced shallots into the butter sauce before pouring it over the shrimp. It adds an extra layer of sweetness and depth that complements the garlic perfectly.
Final Thoughts
There is something incredibly satisfying about serving up a warm, golden-baked dish like Classic Shrimp de Jonghe Recipe that feels both familiar and special. From the luscious garlic butter sauce to the crisp, cheesy topping and perfectly cooked shrimp beneath, it’s a recipe made for sharing and savoring. Don’t hesitate to give this delicious classic a try—it may just become your go-to for seafood dinners that impress every time!
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Classic Shrimp de Jonghe Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Classic Shrimp de Jonghe is a beloved Chicago seafood casserole featuring large shrimp baked in a savory garlic butter and white wine sauce, topped with a golden, crispy mixture of breadcrumbs, Parmesan cheese, and fresh parsley. This rich and flavorful dish is perfect served with crusty bread or over rice for a comforting main course.
Ingredients
Shrimp and Sauce
- 2 pounds large shrimp, peeled and deveined with tails removed
- 1 cup dry white wine
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Topping
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit and lightly grease a 9×13-inch baking dish using olive oil to prevent sticking and promote even browning.
- Arrange Shrimp: Place the peeled and deveined shrimp in a single layer in the prepared baking dish to ensure even cooking and proper coverage of the sauce.
- Make Sauce Mixture: In a bowl, combine the melted unsalted butter, minced garlic, dry white wine, fresh lemon juice, salt, black pepper, and paprika. Mix well to blend the flavors.
- Pour Sauce Over Shrimp: Evenly pour the prepared garlic butter and wine mixture over the arranged shrimp, ensuring every piece is coated.
- Prepare Topping: In a separate bowl, combine fresh breadcrumbs, grated Parmesan cheese, and chopped fresh parsley. Mix thoroughly for an evenly flavored topping.
- Add Breadcrumb Topping: Sprinkle the breadcrumb mixture evenly over the shrimp and sauce layer for a crispy, flavorful crust.
- Bake: Place the dish uncovered into the preheated oven. Bake for 18 to 22 minutes, or until the shrimp turn pink and opaque and the breadcrumb topping turns golden brown.
- Broil for Crispiness (Optional): If the topping is not as crisp and golden as desired, broil the dish for 1 to 2 minutes while watching carefully to avoid burning.
- Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving. This allows the flavors to meld and the dish to cool slightly for optimal taste and texture.
Notes
- For extra richness and depth of flavor, add a tablespoon of minced shallot to the butter mixture before pouring over the shrimp.
- Serve the Shrimp de Jonghe with crusty bread to soak up the luscious garlic butter sauce or over a bed of rice for a more substantial meal.
- Use high-quality fresh shrimp for the best flavor and texture, ensuring the dish is tender and delicious.
