Shrimp De Jonghe: The Classic Chicago Baked Shrimp Recipe
Shrimp De Jonghe is a rich, buttery Chicago classic featuring plump shrimp baked under a garlicky, herbed breadcrumb crust. This easy recipe brings old-school elegance to your table in under 40 minutes.
The Chicago Classic That Belongs in Every Home Cook's Repertoire
If you have never made Shrimp De Jonghe, you are in for one of the most rewarding and surprisingly simple baked shrimp dishes in American culinary history. Plump, sweet shrimp nestled under a golden, buttery crust of garlic-laced breadcrumbs and fresh herbs, pulled from the oven bubbling and fragrant. It is the kind of dish that feels completely luxurious but comes together with pantry staples in under 40 minutes.
This is not just another shrimp recipe. This is Chicago food history on a plate.
What Is Shrimp De Jonghe?
Shrimp De Jonghe (sometimes written as Shrimp Dijon, though the two are unrelated) is widely considered one of the first original American restaurant dishes. It is believed to have been created in the late 1800s or early 1900s at the De Jonghe Hotel and Restaurant on Monroe Street in Chicago, run by Belgian immigrant Henri De Jonghe and his brothers.
The dish was so beloved that it survived Prohibition, two world wars, and decades of changing food trends. Chicago steakhouses still serve it today as a proud first course. If you have ever searched Shrimp De Jonghe Recipe Allrecipes or wondered what is Shrimp De Jonghe after spotting it on a menu, you are about to find out exactly why it has endured for over a century.
At its heart, the recipe is beautifully straightforward: shrimp, garlic, butter, sherry, herbs, and breadcrumbs. The genius is in how those ingredients combine under heat into something that tastes far more complex than its parts.
Why This Recipe Works
A few things set a truly great Shrimp De Jonghe apart from a mediocre one.
- Dry sherry is non-negotiable. It adds a nutty, slightly oxidized depth to the butter that no other ingredient replicates. A dry white wine gets you close, but sherry is the soul of the dish.
- Softened butter, not melted. When you mix the butter with the breadcrumbs at room temperature, you get a crumbly paste that forms a distinct, crispy crust. Melted butter just soaks through and turns the crumbs greasy.
- Pat those shrimp dry. Moisture is the enemy of a crispy topping. Thirty seconds with paper towels makes a real difference.
- Fresh parsley, generous garlic. This is not a dish to be timid with. Six cloves of garlic and half a cup of parsley sound like a lot because they should be a lot.
The easy Shrimp De Jonghe recipe reputation is well-earned. There is no special technique required, only attention to a few key details.
Using quality ingredients and the right baking vessel genuinely changes the outcome here. A ceramic gratin dish, a good unsalted butter, and a proper dry sherry are the three things worth spending a little extra on for this recipe.
How To Make Shrimp De Jonghe: Step by Step
The process flows in three simple stages: prepare the shrimp, build the butter crust, and bake.
Building the Garlic Butter Crust
This is where the flavor lives. You are essentially making a compound butter and folding in breadcrumbs to give it structure. The mixture should look rustic and crumbly, not smooth. Spread it over the shrimp, press it down gently so it adheres, and do not worry if it looks a little uneven. Those irregular peaks and valleys are exactly what become the golden, crispy bits everyone fights over.
Chef's Tip: Use fine, plain breadcrumbs here, not panko. Panko is wonderful for many things, but it is too coarse for this dish and does not absorb the butter the same way. The classic fine crumb gives you a denser, more cohesive crust that melts into the shrimp underneath.
Baking to Golden Perfection
The oven does the heavy lifting. At 400 degrees F, the butter melts up through the crumbs, the sherry steams the shrimp gently from below, and the top turns a deep, nutty golden brown in about 20 minutes. Watch for the color rather than the clock. You want a crust that looks genuinely toasted, not just set.
Serve immediately, straight from the baking dish, with lemon wedges and thick slices of crusty bread. The garlic butter that pools at the bottom of the dish is arguably the best part of the whole thing.
Ready to bring this Chicago legend to your own table? Here is everything you need:
Shrimp De Jonghe: The Classic Chicago Baked Shrimp Recipe
Shrimp De Jonghe is a rich, buttery Chicago classic featuring plump shrimp baked under a garlicky, herbed breadcrumb crust. This easy recipe brings old-school elegance to your table in under 40 minutes.
Ingredients
- 2 lb large shrimp, peeled and deveined, tails removed
- 3/4 cup unsalted butter, softened to room temperature
- 6 garlic cloves, finely minced
- 3/8 cup dry sherry, or dry white wine as a substitute
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 cup plain breadcrumbs, fine, not panko
- 1/2 tsp dried tarragon
- 1/4 tsp dried thyme
- 1/8 tsp cayenne pepper, adjust to taste
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 lemon, cut into wedges for serving
Instruction
Preheat your oven to 400 degrees F (200 degrees C). Lightly butter a 9x13-inch baking dish or six individual gratin dishes.
Pat the shrimp completely dry with paper towels. Arrange them in a single layer in the prepared baking dish. Season lightly with a pinch of salt and pepper.
In a medium bowl, combine the softened butter, minced garlic, dry sherry, chopped parsley, dried tarragon, dried thyme, cayenne pepper, salt, and black pepper. Mix with a fork until everything is fully incorporated and smooth.
Add the breadcrumbs to the butter mixture and stir until combined. The mixture should look like a rough, crumbly paste that holds together when pressed.
Spoon and crumble the breadcrumb mixture evenly over the top of the shrimp, covering them as completely as possible. Gently press the topping down so it adheres.
Bake uncovered for 18 to 22 minutes, until the topping is deep golden brown and crispy and the shrimp are pink, curled, and cooked through.
Remove from the oven and let rest for 2 minutes. Serve immediately with fresh lemon wedges and crusty bread to soak up the garlic butter.
Equipment
- 9x13-inch baking dish or six individual gratin dishes
- Medium mixing bowl
- Fork or rubber spatula
- Paper towels
- Chef's knife and cutting board
- Measuring cups and spoons
Notes
Serving, Storing, and Variations
How To Serve Shrimp De Jonghe
Classically, this is served as an appetizer or first course in individual gratin dishes, which is the most elegant presentation and the easiest way to portion it evenly. For a weeknight dinner, a single large baking dish served family-style with a big green salad and a baguette is just as satisfying and feels a little more relaxed.
A crisp, dry white wine, a Chablis, a white Burgundy, or even a chilled dry sherry alongside it is a genuinely beautiful pairing.
Variations Worth Trying
- Shrimp Imperial style: Add two tablespoons of mayonnaise and a splash of Worcestershire to the butter mixture for a richer, slightly creamier variation that bridges Shrimp De Jonghe with the Maryland Shrimp Imperial tradition.
- Individual portions: Divide everything among six small gratin dishes for a dinner party starter that looks completely professional with almost zero extra effort.
- Spice it up: Double the cayenne and add a pinch of smoked paprika for a version with a little more personality.
Storage
Leftovers keep in the refrigerator for up to 2 days. Reheat in a 350 degree F oven, uncovered, for 8 to 10 minutes. The topping will crisp back up nicely. Avoid the microwave entirely.
