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Shrimp de Jonghe

RG

Shrimp de Jonghe originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant in Chicago, Illinois.

Ingredients

  • 2 cups finely chopped scallions with tops
  • 2 small cloves garlic, minced
  • 1 cup butter
  • 2 pounds medium raw shrimp, cleaned and shelled
  • 3 tablespoons fine bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon Worcestershire sauce

Instructions

  1. In large skillet, sauté scallions and garlic in butter until lightly browned.
  2. Add shrimp. Cook for 3 minutes, turning several times.
  3. Add bread crumbs. Cook until they are browned, stirring constantly.
  4. Add remaining ingredients.
  5. Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.

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