Shrimp de Jonghe
"Although this recipe is for one serving, it can easily expanded into more servings."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (210.5 g)
- Calories 409.4
- Total Fat - 35.8 g
- Saturated Fat - 22 g
- Cholesterol - 234.4 mg
- Sodium - 1536.7 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.9 g
- Protein - 16.6 g
- Calcium - 89.7 mg
- Iron - 0.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Add salt to water. Shell and devein shrimp and cook in boiling salted water 8 minutes.
Step 2
Arrange shrimp in buttered individual ramekin or small individual baking dish.
Step 3
Gradually work garlic, shallots, bread crumbs, parsley, Worcestershire and Tabasco into butter.
Step 4
Spoon this mixture on top of the shrimp.
Step 5
Bake at 350' for 8 minutes or longer.
Tips
No special items needed.
Editorial Notes
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.
- If using frozen shrimp, make sure to thaw them before cooking.
- For the bread crumbs, use a dry, fine variety for best results.
- Substitution 1: Replace the shrimp with scallops. Benefit: Scallops are a great alternative to shrimp and have a slightly sweeter taste. Thinking: This substitution will add a different flavor to the dish and give it a unique twist.
- Substitution 2: Replace the Worcestershire sauce with soy sauce. Benefit: Soy sauce is a great substitute for Worcestershire sauce and adds an umami flavor. Thinking: This substitution will add a deeper flavor to the dish and make it more savory.
Coconut Shrimp de Jonghe Substitute the breadcrumbs for 1/3 cup of shredded coconut. Arrange the shrimp in a baking dish and sprinkle the shredded coconut over the shrimp. Bake at 350° for 8 minutes or longer.
Roasted Asparagus with Parmesan - Roasted asparagus is the perfect accompaniment to Shrimp de Jonghe, as the crunchy texture and nutty flavor of the roasted asparagus complements the creamy garlic butter sauce of the shrimp. The Parmesan adds an additional layer of flavor, making this a truly delicious side dish.
Roasted Potatoes with Rosemary and Garlic:
Roasted potatoes with rosemary and garlic are the perfect accompaniment to Shrimp de Jonghe. The potatoes are roasted to a golden perfection and the rosemary and garlic add a savory aroma and flavor. The potatoes provide a nice contrast to the creamy garlic butter sauce of the shrimp, making this a delicious and balanced meal.
FAQ
Q: How long should I bake the shrimp for?
A: Bake at 350' for 8 minutes or longer, depending on desired doneness.
Q: How do I season the shrimp?
A: Sprinkle with salt, pepper, garlic powder, and paprika before baking. You can also add a squeeze of lemon juice for extra flavor.
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Fun facts:
The original creator of the Shrimp de Jonghe recipe was a chef named Fred de Jonghe, who worked at the famous Chicago restaurant, Henrici's, in the early 1900s.
The recipe has been featured in a number of celebrity cookbooks, including those by Alice Waters, Mario Batali, and Emeril Lagasse.