Food Network Kitchen’s Shrimp DeJonghe, as seen on Food Network.
Recipe courtesy of Emily Weinberger for Food Network Kitchen

Shrimp DeJonghe

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
This famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. They reportedly served this dish at the Chicago World’s Fair of 1893, although it’s unclear whether they themselves or their chef, Emil Zehr, deserve credit for the original recipe. The casserole is particularly rich and luxurious, hallmarks of popular turn-of-the-century restaurant fare: Shrimp are bathed in a buttery garlic sauce and topped with sherry-coated breadcrumbs spiced with herbs like parsley and tarragon (some versions also include chervil and marjoram). Originally, the shrimp were boiled and then baked, but we think eliminating that step streamlines the recipe and leaves the shrimp more tender. This dish is hearty enough for a main dish but works just as well for an appetizer.



  1. Preheat the oven to 425 degrees F. Combine 1 stick butter, the breadcrumbs, sherry, parsley, tarragon, garlic, shallot, nutmeg, 2 teaspoons salt and a generous amount of black pepper in a medium bowl. Stir until a thick paste forms.
  2. Dot the bottom of a 2-quart oval ceramic baking dish with the remaining stick of butter. Scatter the shrimp on top of the butter, overlapping slightly when needed. Dollop the breadcrumb mixture on top of the shrimp (the shrimp will be mostly covered). Bake until the butter is melted and bubbling, the shrimp are cooked through and the breadcrumb mixture is turning golden brown in spots, 18 to 20 minutes.
  3. Turn the broiler to high and broil the casserole, watching continuously so it doesn’t burn, until the breadcrumbs are browned and crispy, 2 to 3 minutes.