Shrimp De Jonghe
Experience the rich and indulgent flavors of Shrimp De Jonghe, a classic Chicago-inspired casserole that combines succulent, tender shrimp with a buttery, garlicky breadcrumb topping. This comforting dish is made with fresh herbs like parsley and tarragon, a hint of white wine, and a touch of lemon juice for balance, bringing brightness to the decadent flavors. Baked to golden perfection, the breadcrumbs infuse the shrimp with a crispy, aromatic crust, while the underlying butter mixture keeps everything deliciously moist. Ready in just 35 minutes, this easy-to-make seafood recipe is perfect for dinner parties or intimate gatherings. Serve it hot with crusty bread or a crisp side salad to impress your guests with minimal effort.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 1 cup Unsalted butter
- 5 cloves Garlic (finely minced)
- 1 Shallot (finely minced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Fresh tarragon (finely chopped)
- 1 cup Fresh breadcrumbs
- 2 tablespoons Dry white wine
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 pinch Pinch of cayenne pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the minced garlic and shallot, and sauté until fragrant, about 2 minutes.
Stir in the parsley, tarragon, salt, black pepper, and cayenne, then remove the skillet from heat.
Add the fresh breadcrumbs into the butter mixture, stirring to coat evenly.
Add the dry white wine and lemon juice. Stir until the mixture has a uniform consistency.
Arrange the peeled and deveined shrimp in a single layer in a shallow baking dish.
Spread the breadcrumb mixture evenly over the shrimp to completely cover them.
Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque and the breadcrumb topping is golden brown.
Serve hot, garnished with additional parsley if desired. Pair with crusty bread or a side salad for a complete dish.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
