Shrimp de Jonghe is a classic American dish that originated in Chicago. It consists of tender shrimp cooked with butter, garlic, breadcrumbs, and various herbs and spices. This recipe is easy to make and perfect for special occasions or weeknight dinners. The dish has a rich and flavorful taste, with the garlic and herbs complementing the succulent shrimp. Serve it as an appetizer or main course with a side of steamed vegetables or crusty bread.
Ingredients
- 1 pound (450g) large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Lemon wedges, for serving
Directions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter.
- Add the breadcrumbs, parsley, Parmesan cheese, lemon zest, dried thyme, dried oregano, salt, black pepper, and paprika to the skillet. Mix well until the breadcrumbs are coated in the butter and herbs.
- Place the cooked shrimp in a baking dish and spread the breadcrumb mixture evenly over the top.
- Bake in the preheated oven for 10-12 minutes until the breadcrumbs are golden brown and the shrimp are cooked through.
- Serve the Shrimp de Jonghe with lemon wedges on the side for squeezing over the shrimp.
- Enjoy this delicious and classic American dish!
