How to Make Shrimp DeJonghe – A Rich and Flavorful Chicago Seafood Classic

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Introduction

If you’re craving a luxurious, garlic-butter-kissed seafood dish that feels both comforting and elegant, you’re in for a treat. Shrimp DeJonghe is the answer. This old-school Chicago classic, known for its rich, garlicky breadcrumb topping and tender shrimp baked to perfection, is one of those rare dishes that instantly elevates your dinner table without requiring complicated steps.

Whether you’re hosting a dinner party, cooking for a date night, or simply want to spoil yourself with a nostalgic seafood dish, Shrimp DeJonghe brings the charm. Let’s dig into everything you need to know to master this savory, buttery casserole dish that’s as historic as it is delicious.

What Is Shrimp DeJonghe?

Shrimp DeJonghe is a baked shrimp dish that originated in Chicago in the early 20th century at the DeJonghe Hotel. It’s one of the earliest truly American casserole-style seafood recipes, featuring large shrimp baked in a rich mixture of garlic, butter, sherry, and seasoned breadcrumbs.

The flavor profile is bold and savory, with aromatic garlic and herbs soaking into the juicy shrimp, all crowned by a crispy, golden breadcrumb crust. This isn’t just shrimp—it’s Shrimp DeJonghe, a dish that practically hums with vintage supper-club elegance.

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Essential Ingredients

To bring the magic of Shrimp DeJonghe into your kitchen, gather these foundational ingredients:

• Large shrimp – peeled and deveined, preferably with tails removed
• Unsalted butter – rich and essential for flavor and moisture
• Garlic cloves – finely minced for that deep, aromatic punch
• Shallots – optional, but add a mild sweetness and depth
• Dry sherry – traditional and necessary for that distinct, nutty background
• Fresh parsley – chopped, for brightness and balance
• Breadcrumbs – use fine, fresh or panko for the right crunch
• Paprika – for a touch of warmth and color
• Salt & pepper – essential for seasoning
• Lemon juice – a squeeze to balance the richness

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Alternative Ingredients

If you’re looking to tweak the traditional Shrimp DeJonghe for dietary or flavor preferences, here are some smart substitutes:

• Olive oil instead of butter (for a lighter version)
• White wine or dry vermouth instead of sherry
• Panko breadcrumbs for extra crunch
• Scallions instead of shallots for a sharper bite
• Chili flakes for a spicier kick
• Gluten-free breadcrumbs for those avoiding wheat

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Prep Time, Cook Time, Total Time, Servings, Yield

Prep Time	Cook Time	Total Time	Servings	Yield
15 minutes	20 minutes	35 minutes	4 servings	1 casserole dish

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Key Features of This Recipe

• Classic comfort with rich garlic-butter flavor
• Quick and easy to make – done in under 40 minutes
• Elegant enough for guests, simple enough for weeknights
• Customizable with various herbs, spices, or even different seafood
• Oven-baked perfection – no stovetop juggling required

Nutrition Facts

Nutrient	Per Serving
Calories	390 kcal
Protein	28 g
Carbohydrates	10 g
Fat	26 g
Saturated Fat	12 g
Cholesterol	210 mg
Sodium	710 mg
Fiber	1 g
Sugar	1 g

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Directions: Step-by-Step Guide to Making Shrimp DeJonghe

Making Shrimp DeJonghe is a beautiful balance between simple steps and bold flavors. It’s a dish that doesn’t demand complicated techniques or rare ingredients, but it rewards you with that golden, garlicky crunch and buttery shrimp perfection that feels five-star.

Here’s a detailed, step-by-step guide to help you make the most flavorful and authentic Shrimp DeJonghe possible:

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Step 1: Prep Your Shrimp Like a Pro

Start by using large, raw shrimp—ideally, 16–20 count per pound. Peel them, remove the tails, and devein. Rinse under cold water, then pat them very dry with paper towels. This is important: if the shrimp are too wet, they’ll steam instead of bake, and you’ll lose that firm, snappy texture that makes Shrimp DeJonghe so satisfying.

If using frozen shrimp, thaw completely in the fridge or under cold running water, then dry thoroughly.

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Step 2: Make the Flavor Base – Garlic Butter Bliss

In a medium skillet, melt one stick of unsalted butter (1/2 cup) over low heat. Add 4–6 cloves of minced garlic and one finely chopped shallot. Sauté gently for 2–3 minutes until everything becomes fragrant, soft, and translucent—but don’t brown the garlic. Browning can turn it bitter, and you want pure, mellow garlic richness for this dish.

Next, add 2 tablespoons of dry sherry, and let it simmer for 1–2 minutes to allow the alcohol to cook off. This touch of sherry is what gives Shrimp DeJonghe its slightly nutty, aromatic undertone. Don’t skip it.

Remove the skillet from heat and stir in 2 tablespoons of freshly chopped parsley, a squeeze of lemon juice, a dash of paprika, and salt and black pepper to taste. This buttery mixture is the soul of the dish.

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Step 3: Prepare the Breadcrumb Topping

In a separate bowl, take 1 cup of fresh or panko breadcrumbs and mix in about two-thirds of your garlic butter mixture. Use a fork to toss it well, making sure the breadcrumbs are moistened but not soggy. The goal is to create a crispy, golden topping that contrasts beautifully with the soft, juicy shrimp.

Reserve the remaining third of the garlic butter to coat the shrimp directly.

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Step 4: Coat and Arrange the Shrimp

Place the shrimp in a clean bowl and pour the reserved garlic butter mixture over them. Toss to coat each piece thoroughly. You want every bite of shrimp to be infused with that garlicky, buttery flavor.

Now, grab your greased baking dish (a medium-sized casserole dish works perfectly) and lay the shrimp out in a single layer. This ensures even cooking and gives the breadcrumbs a chance to crisp up instead of getting soggy in layers of shrimp juice.

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Step 5: Add the Topping

Spoon the butter-soaked breadcrumb mixture evenly over the shrimp. Press down lightly with the back of the spoon to help it adhere and form a cohesive, golden crust as it bakes.

At this point, your Shrimp DeJonghe is assembled and ready to go into the oven.

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Step 6: Bake to Golden Perfection

Preheat your oven to 375°F (190°C) if you haven’t already.

Place the dish on the center rack and bake, uncovered, for 18–20 minutes. You’re looking for bubbling butter, golden-brown crumbs, and shrimp that have just turned opaque and pink.

Keep a close eye during the last 5 minutes—if your breadcrumbs are browning too fast, lightly tent with foil. If they’re not browning enough, switch the oven to broil for 1–2 minutes at the end (just don’t walk away!).

Step 7: Garnish and Serve Immediately

As soon as it comes out of the oven, sprinkle more fresh parsley and give it another quick squeeze of lemon juice to cut through the richness. Serve piping hot, directly from the dish.

Shrimp DeJonghe pairs wonderfully with crusty bread, rice pilaf, or light pasta. For a low-carb option, serve it alongside roasted asparagus or a fresh arugula salad.

This step-by-step approach will help you achieve Shrimp DeJonghe that’s restaurant-quality, deeply flavorful, and rooted in the rich culinary tradition of Chicago’s finest kitchens.

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Pro Tips for a Perfect Shrimp DeJonghe

• Use fresh or high-quality frozen shrimp – avoid pre-cooked shrimp as they’ll become rubbery.
• Don’t skimp on garlic – this is a key player in the bold flavor profile.
• Dry sherry is non-negotiable for authenticity, but if you sub, keep the nutty character.
• Watch your bake time – overcooked shrimp ruin the dish’s texture.
• Use day-old bread for homemade breadcrumbs – it adds great texture and absorbs flavors better.

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Why You’ll Love This Recipe

There’s something deeply satisfying about the combination of juicy shrimp, herby garlic butter, and crunchy topping. Shrimp DeJonghe is comforting yet refined, easy yet impressive. It’s the kind of dish that gets passed down in families, requested for holidays, and praised by dinner guests.

And let’s be honest – any excuse to eat more garlic butter is a good one.

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What Makes This Recipe Unique?

Shrimp DeJonghe isn’t just a shrimp recipe—it’s a piece of culinary history. Few seafood casseroles have stood the test of time like this one. Its roots in Chicago’s Prohibition-era dining culture give it a nostalgic, old-world charm you can taste in every bite.

It also flips the usual seafood experience: no boiling, frying, or grilling—just a simple bake that allows the ingredients to shine. It’s as American as it is European in influence, yet totally in a league of its own.

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Frequently Asked Questions (FAQs)

Q: Can I make Shrimp DeJonghe ahead of time?
A: Yes! Assemble the dish, cover, and refrigerate up to 24 hours. Bake just before serving.

Q: What kind of shrimp works best?
A: Large raw shrimp (16–20 count per pound) work best. Make sure they are peeled and deveined.

Q: Can I freeze Shrimp DeJonghe?
A: It’s best fresh, but you can freeze it unbaked for up to a month. Thaw overnight and bake as directed.

Q: Is there a non-alcoholic substitute for sherry?
A: Use a mix of apple cider vinegar and chicken broth (1:3 ratio) for a close approximation.

Q: What should I serve it with?
A: Crusty bread, rice, or even angel hair pasta makes a great base. A crisp green salad pairs perfectly.

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You’ll Also Love

If you enjoy the indulgent flavors of Shrimp DeJonghe, don’t miss these rich and savory seafood favorites from Bee’s Recipes:

• Creamy Tuscan Garlic Shrimp
• Butter Poached Lobster with Herb Crumb
• Garlic Parmesan Crusted Scallops
• Classic Seafood Casserole Bake
• Spicy Lemon Shrimp Orzo Skillet

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Conclusion

There’s a reason Shrimp DeJonghe has remained a beloved dish for over a century. Its simplicity, flavor, and old-school charm make it irresistible. Whether you’re introducing your family to it for the first time or reviving a memory from your childhood, this dish deserves a permanent spot in your recipe rotation.

Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this Midwestern classic!