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Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.
It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899-1923). The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.
Video Shrimp DeJonghe
See also
- Culture of Chicago
- List of casserole dishes
Maps Shrimp DeJonghe
References
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External links
- Shrimp de Jonghe recipe - Chicago Tribune 1985
Source of the article : Wikipedia
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