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 Windy City delicacies, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899-1923). [ [http://www.encyclopedia.chicagohistory.org/pages/126.html Encyclopedia of Chicago: Belgians] ] [ [http://www.hallmarkmagazine.com/food/food_signaturedish_shrimpdeJonghe Hallmark Magazine: Shrimp DeJonghe] ] 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.

References

ee also

Culture of Chicago

External links

* [http://www.burhops.com/desktopmodules/nemo/recipe/view.aspx?tabid=3333&recipe=232 Shrimp de Jonghe recipe]