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Supper Club Shrimp De Jonghe for 2 (Or 3)

The clinking of glasses, the murmur of conversation, the low thrum of a jazz trio in the background – those are the sounds and sensations that always come to mind when I think of Shrimp De Jonghe. My grandfather, a man of simple tastes but discerning palate, would always order it whenever we visited the old-school Chicago restaurants that dotted his neighborhood. I remember the rich, garlicky aroma filling the air as the waiter approached, and the satisfying sizzle as the bubbling ramekin was placed before him. It was more than just a meal; it was an experience, a taste of a bygone era, and a comforting ritual we shared.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2-3
Dietary Type: Pescatarian

Ingredients

1 lb shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
1/3 cup plain dried breadcrumbs (like Progresso)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 1/2 tablespoons minced chives
1 teaspoon minced onion
1/4 teaspoon Worcestershire sauce
4 tablespoons sherry wine
Paprika (for dusting)
Lemon (optional, for squeezing)

Equipment Needed

1 quart baking dish (or 2-3 individual ramekins or large shells)
Small mixing bowl
Measuring cups and spoons

Instructions

In a small mixing bowl, combine the 1/3 cup breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. This will form the delicious, crispy topping for our Shrimp De Jonghe.
In a separate bowl, melt together the 3 tablespoons softened butter, 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon minced fresh parsley, 1 1/2 tablespoons minced chives, 1 teaspoon minced onion, and 1/4 teaspoon Worcestershire sauce. Set aside. This is the heart of the dish – a fragrant, garlicky butter sauce that will infuse the shrimp and breadcrumbs with incredible flavor.
Preheat your oven to 400 degrees F (200 degrees C). Make sure the oven is fully preheated to ensure even cooking.
In a 1-quart baking dish (or divide amongst 2-3 individual ramekins or large scallop shells), toss the 1 lb cooked and peeled shrimp with 4 tablespoons sherry wine. The sherry adds a subtle sweetness and nuttiness that complements the garlic and butter.
Pour 2/3 of the butter-garlic mixture over the shrimp, ensuring that all the shrimp are well coated.
Top the shrimp with the breadcrumb mixture, spreading it evenly over the surface.
Drizzle the remaining butter-garlic mixture over the breadcrumbs. This will help the breadcrumbs brown beautifully and add even more flavor.
Bake at 400 degrees F (200 degrees C) until the breadcrumbs are lightly browned, usually for around 20-25 minutes. Keep a close eye on it to prevent burning.
For extra-crispy crumbs, lightly broil for a minute or two more, watching carefully to prevent burning. This step is optional but adds a lovely textural contrast.
Serve immediately! I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, a simple green salad, and a side of breath mints (garlic breath is real!). A wedge of lemon to squeeze over the top is also a delicious addition.

Expert Tips & Tricks

Don’t overcook the shrimp! Since the shrimp is already cooked, you’re really just heating it through and browning the breadcrumbs. Overcooked shrimp will be rubbery.
Use good quality breadcrumbs. Plain dried breadcrumbs work best; avoid using seasoned breadcrumbs as they can clash with the other flavors.
Adjust the garlic to your liking. If you’re a garlic lover, feel free to add a clove or two extra.
Make it ahead of time. You can assemble the dish ahead of time and store it in the refrigerator until ready to bake. Just add a few minutes to the baking time.
Spice it up! For a little kick, add a pinch of red pepper flakes to the butter-garlic mixture.

Serving & Storage Suggestions

Serve Shrimp De Jonghe immediately while it’s hot and bubbly. The presentation is key – the golden-brown crumbs and the glistening shrimp are incredibly appealing. Serve in the baking dish or ramekins directly from the oven (be careful, they’re hot!).

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, or microwave in short intervals. Be aware that the breadcrumbs may lose some of their crispness upon reheating. Freezing is not recommended, as the texture of the shrimp and breadcrumbs will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	250mg	83%
Sodium	1200mg	50%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	3g
Protein	35g	70%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs.
Dairy-Free: Substitute the butter with a plant-based butter alternative.
Spicy: Add a pinch of red pepper flakes to the butter mixture for a little heat.
Seafood Medley: Add scallops or crabmeat to the shrimp for a more luxurious dish.
Herb Variations: Experiment with different herbs, such as thyme, oregano, or rosemary.
Wine Substitution: If you don’t have sherry, you can use dry white wine.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Be sure to thaw it completely and pat it dry before using.

Q: Can I make this ahead of time?
A: Yes, you can assemble the dish ahead of time and store it in the refrigerator until ready to bake.

Q: What kind of breadcrumbs should I use?
A: Plain dried breadcrumbs (like Progresso) work best. Avoid using seasoned breadcrumbs, as they can clash with the other flavors.

Q: Can I use fresh garlic instead of minced garlic?
A: Yes, you can use fresh garlic. Use a garlic press to mince the garlic finely.

Q: What is the best way to reheat leftovers?
A: Bake in a preheated oven at 350 degrees F (175 degrees C) until heated through, or microwave in short intervals. Be aware that the breadcrumbs may lose some of their crispness upon reheating.

Final Thoughts

Shrimp De Jonghe is a classic dish that’s perfect for a special occasion or a cozy night in. It’s rich, flavorful, and surprisingly easy to make. Don’t be intimidated by the old-fashioned name – this recipe is a guaranteed crowd-pleaser. Try it tonight, and transport yourself to the smoky ambiance of a classic Chicago supper club. Feel free to adjust the ingredients to your liking and share your creations – I’d love to hear what you think! Pair it with a crisp white wine or a dry martini for the full experience. Cheers to good food and good company!