SHRIMP DE JONGHE I
Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.
Provided by Jenne
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish.
- Place shrimp evenly in the casserole dish. Pour wine over the shrimp.
- Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
- Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.
Nutrition Facts : Calories 864.2 calories, Carbohydrate 43.9 g, Cholesterol 381.3 mg, Fat 50.5 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 30.2 g, Sodium 1035 mg, Sugar 4.5 g
SHRIMP DE JONGHE
This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.
Provided by flower7
Categories Savory
Time 50m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
- Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
- Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
- Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
SHRIMP DE JONGHE
A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.
Provided by N8TE
Categories Seafood Shellfish Shrimp
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place shrimp in a baking dish.
- Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g
CHICAGO'S SHRIMP DEJONGHE
Though I can no longer enjoy this wonderful dish since suddenly becoming deathly allergic to crustacians at age 19, I do still enjoy making it for company! It's a fairly simple dish consisting of whole peeled shrimp cooked in individual serving dishes swimming in garlic butter and topped with fine bread crumbs and then broiled....
Provided by Kelly Williams
Categories Seafood
Number Of Ingredients 15
Steps:
- 1. Cook shrimp in a 4-quart pot of boiling salted water* until just cooked through, about 1 1/2 minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking. Preheat oven to 350°F. Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping. Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minutes. Turn on broiler and broil until crumbs are golden brown, about 2 minutes. * When salting water for cooking, use 1 tablespoon for every 4 quarts water. **This can also be made in 8 small baking ramekins for appetizers, or 4 larger individual baking dishes for main dish-sized. ***Lastly, I don't recall my mom using a whole lot of fresh herbs when making this herself, especially during the winter! So she had to have either subbed dried herbs for some of them, or used italian seasoned breadcrumbs instead. So that's an option for you, too. All I remember was it was PURE HEAVEN... do hope you try it! Enjoy for me!! :D (Photo from bing images)
TILAPIA DE JONGHE
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well.
- Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired.
- Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 5.9 g, Cholesterol 102 mg, Fat 26.8 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 15.3 g, Sodium 402.6 mg, Sugar 0.7 g
SHRIMP DE JONGHE (DEREK'S WAY)
I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe.
Provided by DerekAmerican
Categories High Protein
Time 1h
Yield 6-8 individual casseroles, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice the garlic cloves. Melt half the butter in a large skillet. Add the shrimp and the garlic. Cook the shrimp until they start to turn pink on both sides. Don't worry if they're not completely cooked, they're going in the oven later. Remove the shrimp to about 6 or 8 small individual casserole dishes. Try to leave the garlic and butter in the pan.
- Add the rest of the butter to the pan you just cooked the shrimp in, and continue cooking until the butter is clarified and the garlic is browned.
- Strain the clarified garlic butter into a bowl or I use a 2 cup measuring cup. It makes it easy to pour.
- Mix 1/4 cup of the clarified butter with the bread crumbs and set aside.
- Add the remaining ingredients to the rest of the clarified butter. Stir and pour an even ammount into each shrimp dish. I try to stir as I pour to make sure every dish gets the same ammount of everything.
- Flake bread crumbs over shrimp. At this point they can be refrigerated and baked later.
- Bake 10-12 minutes at 400°F.
- Bread crumbs should be browned on top.
SHRIMP DE JONGHE
Steps:
- 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
- 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
- 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
- 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
- 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
- 6. Serve shrimp on toast points, if desired.
More about "chicken de jonghe recipes"
SHRIMP DEJONGHE RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
5/5 (1)Category Main-DishAuthor Emily Weinberger for Food Network KitchenDifficulty Easy
77 BEST CHICKEN RECIPES FOR DINNER TONIGHT | EPICURIOUS
From epicurious.com
GREAT FRIED CHICKEN & COD DEJONGHE RECIPES - CELIAC.COM
From celiac.com
CHICKEN DE JONGHE | JENNY | COPY ME THAT
From copymethat.com
MY MOTHER'S CHICKEN PICCATA RECIPE, CARE OF GIADA DE LAURENTIIS
From insider.com
PIN ON PINEAPPLE CHICKEN THIGHS - PINTEREST
From pinterest.com
BEST SHRIMP DE JONGHE RECIPE - HOW TO MAKE SHRIMP DE JONGHE
From food52.com
GARLICKY SHRIMP DE JONGHE RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN DEJONGHE RECIPES
From tfrecipes.com
CHICKEN DE JONGHE RECIPES
From tfrecipes.com
DE JONGHE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
THE HEAVENLY RECIPE THAT HELPED MAKE HENRI DE …
From chicagotribune.com
HOW TO PRONOUNCE DE JONGHE | HOWTOPRONOUNCE.COM
From howtopronounce.com
GARLIC BUTTER BAKED SHRIMP (SHRIMP DE JONGHE) - EASY RECIPE!
From easyweeknightrecipes.com
CHICKEN DEJONGHE | JENNY | COPY ME THAT
From copymethat.com
CHICKEN DEJONGHE - RECIPE - COOKS.COM
From cooks.com
You'll also love