Shrimp de Jonghe
Encyclopedia
Shrimp DeJonghe, a specialty of Chicago
, is a casserole
of whole peeled shrimp
blanketed in soft, garlic
ky, 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). 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.
Chicago
Chicago is the largest city in the US state of Illinois. With nearly 2.7 million residents, it is the most populous city in the Midwestern United States and the third most populous in the US, after New York City and Los Angeles...
, is a casserole
Casserole
A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
of whole peeled shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
blanketed in soft, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
ky, sherry
Sherry
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez , Spain. In Spanish, it is called vino de Jerez....
-laced bread crumbs. It can be served as an appetizer or a main course
Main course
A main dish is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée course, and the salad course. In North American usage it may in fact be called the "entree"....
.
It has the oldest pedigree of Chicagoan cuisine
Culture of Chicago
The culture of Chicago, Illinois, is particularly known for various forms of performing arts, such as improvisational comedy, and music, such as Chicago blues and soul...
, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923). 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
World's Columbian Exposition
The World's Columbian Exposition was a World's Fair held in Chicago in 1893 to celebrate the 400th anniversary of Christopher Columbus's arrival in the New World in 1492. Chicago bested New York City; Washington, D.C.; and St...
, or their chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
, Emil Zehr.