One-Pot Wonders

Shrimp de Jonghe

September 24, 2012
3 Ratings
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 4 to 6 servings (depends upon if it's a main dish or an appy
Author Notes

Shrimp de Jonghe was created by a Belgian chef/restaurateur in Chicago many years ago – probably in the ‘20’s. It’s been one of my favorite things to eat since I was about six and my “Fairy Godmother” took our family to a restaurant where this was a specialty. I figured out how to make it when I was a teenager, and the rest is history. I didn’t know until recently, though, that Shrimp de Jonghe was unknown to most of the rest of the USA. If you like shrimp, you definitely should have this recipe! —ChefJune

What You'll Need
  • 3/4 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 or 2 cloves garlic, very finely chopped (or to taste)
  • 1 cup bread crumbs from a stale baguette
  • 1/3 cup very finely chopped flat-leaf parsley
  • 1/2 cup Fino sherry
  • Dash of cayenne pepper
  • Dash of paprika
  • 2 pounds jumbo wild American shrimp, peeled and deveined
  1. Cream together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.
  2. Put the shrimp into boiling salted water. Cover and remove from heat to remain only until they turn pink. Rinse with cold water and drain.
  3. Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.
  4. Divide shrimp among casserole dishes. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling
  5. Teacher’s Tip: Because this is so unbelievably rich, Shrimp de Jonghe doesn’t want much in the way of accompaniment. A simple salad with a vinaigrette or a plain-but-perfect green vegetable along with enough crusty bread to sop up ALL the sauce ­ will be PERFECT!
  6. Wine Tip: The richness of Shrimp de Jonghe lends itself naturally to an elegant Chardonnay. I’d suggest a Meursault (from the southern end of Burgundy).

See what other Food52ers are saying.

  • Heidi Caruso
    Heidi Caruso
  • Chef Lisa
    Chef Lisa
  • ChefJune
  • LeBec Fin
    LeBec Fin
  • JanetFL
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

6 Reviews

Heidi C. January 22, 2021
I’d add a picture if I could. I did add a couple of lobster tails because I didn’t have enough shrimp. Thank you very much!
Chef L. October 7, 2020
This is such a great throwback for me! My French grandmother, who settled in New Orleans, made a variation of this. The "deviation" was the use of oysters in place of shrimp. It was very rich, but delicious! Thank you for sharing!
JanetFL October 7, 2020
Chef Lisa, I felt the mother’s French family settled in New Orleans, too. Chef June’s recipe brought back great memories for me. I’ve only had this dish with shrimp but I’m sure oysters would be delicious.
ChefJune January 14, 2016
That's surely NOT how it's traditionally served... usually with baguettes to sop up the crazily rich sauce -- but why not give it a whirl and see what YOU think? (I may "have" to make it this weekend...)
LeBec F. January 14, 2016
june, do you think it would work well to serve this over pasta mixed with a sprinkling of chopped walnuts? It's certainly inspiring!
JanetFL September 25, 2012
ChefJune, this was one of my childhood favorites in Florida. Thank you for this recipe!