Shrimp DeJonghe

Shrimp DeJonghe

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.

It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923).^[1]^[2] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.^[3]

References[]

^ Encyclopedia of Chicago: Belgians
^ Hallmark Magazine: Shrimp DeJonghe^{[dead link]}
^ Paul A. Camp and JeanMarie Brownson (27 January 1985), "The Heavenly Recipe That Helped Make Henri De Jonghe Immortal", Chicago Tribune, retrieved 26 June 2012CS1 maint: uses authors parameter (link)

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Shrimp DeJonghe

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