Shrimp de Jonghe: Chicago's Belgian-Inspired Baked Shrimp Casserole

Shrimp de Jonghe is the great hidden classic of the Chicago table — jumbo shrimp baked in a garlicky, sherry-laced breadcrumb-and-herb butter, served bubbling in its casserole with crusty bread to sop the sauce. According to Wikipedia, the dish is a specialty of Chicago, named for the DeJonghe brothers — Henri, Pierre, and Charles — Belgian immigrants who came to the city to run a restaurant at the time of the 1893 World's Columbian Exposition and later opened DeJonghe's Hotel and Restaurant. The James Beard Foundation notes that the recipe was invented at the turn of the 20th century by the DeJonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago.

The dish is a casserole built on three things: very good shrimp, a generous garlic-sherry butter, and a fine breadcrumb-and-herb crust that bakes into a golden, fragrant lid. It is the kind of dish that was once the signature of a grand hotel dining room, and it remains one of the few recipes that is genuinely, distinctly Chicago.

About the Ingredients

Shrimp — large or jumbo shrimp, peeled and deveined; the best you can find, since the shrimp is the whole point.

Garlic — a great deal of garlic, finely minced, is the backbone of the sauce; DeJonghe's was famous for its garlic intensity.

Sherry — dry sherry deglazes and aromatizes the butter; it is the Belgian-French hotel touch that lifts the dish above ordinary baked shrimp.

Breadcrumbs — fresh white breadcrumbs tossed with melted butter, garlic, and herbs (parsley, a whisper of oregano and thyme) form the golden lid.

Ingredients (serves 6): - 2 lb large or jumbo shrimp, peeled and deveined - 1 cup (2 sticks) butter, melted - 1 cup fresh white breadcrumbs - 6–8 garlic cloves, finely minced - 1/2 cup dry sherry - 1/4 cup finely chopped fresh parsley - 1 tsp dried oregano - 1/2 tsp dried thyme - 1/2 tsp sweet paprika - Salt and black pepper to taste - Lemon wedges and crusty bread, to serve

Instructions: Preheat the oven to 450°F (446°F). Butter a large shallow casserole or gratin dish. Arrange the shrimp in a single layer; season lightly with salt and pepper.

In a bowl, combine the melted butter, garlic, sherry, parsley, oregano, thyme, and paprika. Pour half of the garlic-sherry butter over the shrimp. Toss the breadcrumbs with the remaining butter mixture until evenly moistened; spread the crumb mixture evenly over the shrimp.

Bake 12–15 minutes, until the shrimp are pink and just opaque and the crumbs are golden and crisp. Serve at once from the casserole, with lemon wedges and plenty of crusty bread to sop the garlicky sherry butter.

The Mimosa Pairing Logic: The rich, garlicky, sherry-scented shrimp wants a bright, refreshing drink that can cut the butter and echo the sherry. A classic Champagne mimosa is the safe and perfect choice — the citrus lifts the garlic butter, and the wine's effervescence refreshes the palate. A grapefruit rosemary mimosa is equally lovely, the bitter citrus a beautiful bright partner for the rich shrimp. This pairing is, in its way, the brunch equivalent of shrimp de Jonghe and a glass of dry sherry in a Chicago hotel dining room — a sparkling toast to the DeJonghe brothers.

Reference Links: - Shrimp DeJonghe (Chicago, DeJonghe brothers, 1893 World's Fair): Wikipedia - Shrimp de Jonghe (James Beard Foundation recipe and history): James Beard Foundation

Make-Ahead: The garlic-sherry butter and the buttered crumbs can both be prepared a day ahead and refrigerated; assemble and bake just before serving — the dish wants to come bubbling to the table. Do not bake ahead; the shrimp overcook and the crumbs lose their crunch.

Pro Tips: Use the largest, freshest shrimp you can find; the dish is only as good as the shrimp. Do not skimp on the garlic — the intensity is the DeJonghe signature. Bake hot and fast (450°F / 446°F) so the crumbs crisp before the shrimp overcook; 12–15 minutes is the window. Serve straight from the casserole with a spoon, and bring plenty of bread — the garlicky sherry butter in the bottom of the dish is the best part.