Favourite Shrimp De Jonghe

Shrimp de Jonghe traces back to the De Jonghe Hotel in Chicago, where Belgian chef Henri De Jonghe served this rich, garlicky shrimp casserole to the city’s well-heeled diners around the turn of the 20th century. The hotel is long gone but the recipe stuck around, becoming a Midwestern dinner-party staple that still feels indulgent today.

The technique is dead simple. Butter, garlic, parsley, paprika, cayenne, and sherry simmer together long enough for the alcohol to mellow and the flavors to marry. Tossed shrimp meets soft breadcrumbs, then everything goes into the oven until the top is golden and the shrimp are warmed through and bathed in fragrant butter.

The sherry is the standout move. It isn’t just for flavor, it lifts the heavy butter into something brighter and more complex, with a wine-like backbone that keeps the dish from feeling one-note. Serve as an appetizer in small ramekins or as a main with crusty bread for sopping up every last drop of garlic butter.

Pro Tips

• Use raw shrimp instead of pre-cooked if you can. Pre-cooked shrimp can turn rubbery in the oven, while raw cook just to tender in the same baking time.
• Use real sherry, not cooking sherry. Cooking sherry is loaded with salt and lacks the wine character that makes this dish sing. A dry amontillado is ideal.
• Make the butter mixture a day ahead and refrigerate. The flavors deepen overnight and the assembly takes minutes the next day.
• Use fresh soft breadcrumbs from a torn baguette, not dried packaged crumbs. The texture stays tender and absorbs the butter properly.

Variations

• Add 2 tablespoons of grated Parmesan to the breadcrumbs for a richer, sharper topping.
• Swap half the butter for olive oil for a slightly lighter version with Mediterranean leanings.
• Stir in a tablespoon of lemon zest with the parsley for a brighter, fresher finish.