Shrimp de Jonghe
According to sources, shrimp de Jonghe was invented at the turn of the 20th century by the de Jonghe brothers, who were Belgian immigrants and owners of De Jonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. It can be served as an appetizer or main course. My mother made it for special occasions.
Ingredients
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⅔ cup bread crumbs
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½ cup dry sherry
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½ cup butter, melted
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1 large clove garlic, minced
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1 teaspoon salt
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1 pinch dried tarragon, or to taste
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1 pinch dried marjoram, or to taste
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3 pounds cooked shrimp
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1 teaspoon minced fresh parsley
Description
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Preheat the oven to 400 degrees F (200 degrees C).
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Mix bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram together in a bowl.
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Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley.
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Bake in the preheated oven until golden brown, about 25 minutes.
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