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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.
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Ingredients Method

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

Method
 

  1. 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.
    NOTES
    Makes a nice appetizer for 5-6 or a generous dinner for 2.
    HAPPY EATING!!