Being a good Chicago girl, Shrimp De Jonghe is a dish that brings back great childhood memories. When I was growing up it seems this appetizer was featured on almost every good Chicago steakhouse menu. Decadent, buttery, garlicky, what's not to love.
Ingredients
- 1 lb shrimp raw, deveined, without tails
- 1 cup bread crumbs
- 1 tsp salt and fresh ground pepper, to taste
- 2 medium garlic cloves, minced
- 3/4 stick butter, melted
- 5 dashes hot sauce
- 1/8 tsp paprika
- 2 tbsp parsley, chopped
- 1 tbsp chives, chopped
- 2 tbsp dry white wine
- 2 tbsp parmesan cheese grated
Instructions
- Cream together garlic, salt and butter. Add seasonings, parsley, chives and wine. Mix well. Add bread crumbs and mix. Butter individual or one large baking dish and place a layer of shrimp on the bottom overlapping slightly. Layer the de Jonghe mix on top. Spread top with parmesan cheese and bake in 375° oven for 15 to 20 minutes.NOTESMakes a nice appetizer for 5-6 or a generous dinner for 2.HAPPY EATING!!
