Shrimp dejonge, my version
Shrimp dejonge, my version

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, shrimp dejonge, my version. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Shrimp dejonge, my version is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Shrimp dejonge, my version is something which I have loved my entire life. They are nice and they look fantastic.

Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Transfer the mixture to the casserole dish. A dish my mother made for special occasions. This garlicky, herbed casserole is one of the earliest Windy City specialties.

To get started with this recipe, we have to first prepare a few components. You can cook shrimp dejonge, my version using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Shrimp dejonge, my version:
  1. Get 16 medium shrimp, peeled @deveined
  2. Take 3 tbsp flour
  3. Prepare 4 shallots, diced fine
  4. Take 5 garlic cloves, minced fine
  5. Prepare 2 lemons, juiced and zested
  6. Take 1 cup pinot. grigio wine
  7. Take 1/3 cup flat leaf parsley, chopped fine
  8. Make ready 2 stick butter
  9. Make ready 1 1/2 cup Italian seasoned bread crumbs
  10. Take 1/2 cup Romano cheese shredded
  11. Make ready 2 tsp oregano

All recipes for shrimp De Jonghe are pretty much the same, the major variable being the amount of garlic used-from one. Because I love cooking with sherry and others had recommended it I used that in lieu of the white wine. I sprayed my casserole dish with PAM and only used a half cup if that of sherry. When the shrimp were just about done I turned on the broiler to brown and crisp up the topping.

Steps to make Shrimp dejonge, my version:
  1. Saute shallots and garlic with 1 stick butter medium heat.
  2. Add half of lemon zest and all the juice, parsley, wine, and 1 teaspoon oregano. Bring to a boil. Turn off heat.
  3. Melt 1 stick butter, mix into bread crumbs , add cheese, remaining oregano, and lemon zest mix well.
  4. Mix shrimp and flour, stir into wine mixture. Put in casserole dish.
  5. Spread breading on top, put in oven 375°F. Bake for 25, 30 minutes.
  6. Serve with garlic bread. Yummy!

I sprayed my casserole dish with PAM and only used a half cup if that of sherry. When the shrimp were just about done I turned on the broiler to brown and crisp up the topping. We kept the important things in this Chicago classic—tender shrimp, buttery bread crumbs, and the urge to go back for seconds.. a low-fat recipe makeover for macaroni and cheese that's as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast. Created by Belgian brothers, who ran a Chicago restaurant and served the dish at the World's Columbian Exposition, it remains a treasure in many a Chicago restaurant today. Shrimp will finish cooking in a later step.

So that is going to wrap this up for this special food shrimp dejonge, my version recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!