Shrimp DeJonghe

From Wikipedia, the free encyclopedia
Jump to: navigation, search
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]

See also[edit]

References[edit]

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

External links[edit]