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
Scale
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.
