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Shrimp de Jonghe


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



  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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