Heston Supper Club's Shrimp De Jonghe
December 23, 2020
Categories: Shrimp, Appetizers, Copycat or Clone Recipes Spices, more
"From Chicago Illinois"
- Serving Size: 1 (311.3 g)
- Calories 267.3
- Total Fat - 17.2 g
- Saturated Fat - 10 g
- Cholesterol - 231 mg
- Sodium - 3358.9 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.4 g
- Sugars - 0.7 g
- Protein - 21.6 g
- Calcium - 117.2 mg
- Iron - 0.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Place shrimp in boiling water into which two tablespoons of salt have been added once coming to a boil.
Simmer for 3 minutes.
Drain and run under cold water.
Mix all other ingredients together.
Toss shrimp with one-half cup of bread crumb mixture.
Place in buttered casserole or individual ramekins.
Put remaining bread crumb mixture on top.
Sprinkle with bread crumbs and squeeze of lemon.
Cover with foil and bake 15 minutes. Remove foil and put under broiler to brown.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a bright color.
- Make sure to buy unsalted butter for this recipe.
- Substitute 2 cups of panko bread crumbs for the 1 cup of bread crumbs - Panko bread crumbs are larger and flakier than traditional bread crumbs, which will give the dish a crunchier texture.
- Substitute olive oil for the butter - Olive oil is a healthier alternative to butter and will give the dish a slightly different flavor profile.
Vegan Option Substitute melted vegan butter for the butter and use vegan bread crumbs. Omit the shrimp and replace with 2 cups of cubed firm tofu.
Roasted Asparagus with Lemon and Parmesan: This simple side dish pairs perfectly with the Shrimp De Jonghe and adds a bright, fresh flavor. Roasting the asparagus brings out its natural sweetness and the lemon and Parmesan add a delicious zing.
Garlic Mashed Potatoes: This creamy side dish pairs perfectly with the Shrimp De Jonghe and adds a savory flavor. The garlic adds a subtle kick and the mashed potatoes provide a comforting texture.
Q: What type of dish is Shrimp De Jonghe?
A: Shrimp De Jonghe is a casserole dish made with shrimp, bread crumbs, and other seasonings. It is a popular dish from Chicago, Illinois.
Q: How is Shrimp De Jonghe served?
A: Shrimp De Jonghe is typically served over cooked rice or pasta, but can also be served as a stand-alone dish. It is often garnished with a sprinkle of fresh parsley.
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This dish was made famous by the Heston Supper Club in Chicago, Illinois. The Supper Club was a restaurant frequented by some of the biggest celebrities of the time, including Al Capone and Bob Hope.
The dish was named after its creator, Henry De Jonghe. De Jonghe was a Belgian-American chef who worked at the Heston Supper Club for over 30 years and was known for his inventive and delicious recipes.