Do you know what Shrimp de Jonghe is? If not, you can ask me. It’s simple, swanky, retro, classic.
Shrimp + garlic + sherry + butter + aromatics in Gratin style. This is one of the gastronomic glories of Chicago, yet is virtually unknown everywhere else. The shrimp are blanketed in garlicky, sherry laced bread crumbs.
It was an invention of the Jonghe brothers somewhere in the late 19th century. Little did they know that this would carry their names into the 21st century. When you are eating Shrimp de Jonghe, you are eating Chicago history.
I think everyone loves scampi, but when you say “plump shrimp with lots of butter and garlic,” I’m sold. But if that butter turns into an herbaceous mixture with a lot of sherry and is then topped with a wonderful crunchy breadcrumb topping, I’m going to drool. But let me tell you a little about this strange sounding shrimp dish, a little history.
This seafood dish comes from Belgium, so how did it become a Chicago favorite? It was created by the de Jonghe family, who moved to Chicago in the 1890s and opened de Jonghe’s Hotel and Restaurant. It was one of Chicago’s premier eateries till it closed in the 1930’s.
This shrimp casserole is thought to have come from either the owner, Henri de Jonghe, or their well-known chef, Emil Zehr. The fact that it is now one of the best food traditions in Chicago doesn’t seem to matter much.
America has so many regional gems that don’t get the wide recognition that they deserve. This one looks and sounds swanky and fancy, but in reality it’s a very simple gratin casserole. It’s a great meal for talking with other people, and it’s easy to make for your next party or get-together.
This can be an appetizer or a complete meal. Skip the regular scampi and try my Shrimp de Jonghe instead. You’ll love it.
Shrimp de Jonghe is a classic garlic and herb-infused casserole that originated in Chicago in the early 1900s. With its rich, decadent flavors, shrimp de Jonghe makes a fabulous appetizer or entree. But coming up with the perfect side dishes to complement this dish can be a bit tricky.
You want sides that enhance the flavors of the shrimp without overpowering. After making and tasting many shrimp de Jonghe meals I’ve discovered some sensational pairings that take this iconic bake to the next level.
In this article, I’ll share my top 10 side dish recommendations for shrimp de Jonghe along with tips for choosing and preparing each one. Let’s dive in!
Considerations for Picking Shrimp De Jonghe Side Dishes
Before I get to the side dish suggestions, here are a few helpful guidelines I follow when selecting accompaniments for shrimp de Jonghe:
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Balance flavors: Since shrimp de Jonghe has a lot going on with the garlic, butter and herbs, I opt for sides that complement without competing. Lemon, vegetables and greens are great for this.
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Add texture: The creamy, ooey-gooey casserole begs for something crunchy alongside. Crispy bread, toasted nuts and fresh veggies do the trick.
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Keep it light: Rich, heavy sides like mac and cheese or mashed potatoes tend to overwhelm shrimp de Jonghe. I prefer lighter, veggie-based sides or salads.
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Consider prep time: I don’t want to spend all night in the kitchen, so I look for quick sides that can be made while the shrimp bakes.
Now let’s look at 10 of my all-time favorite side dishes to serve with heavenly shrimp de Jonghe!
1. Lemon Garlic Asparagus
Asparagus sautéed in lemon, olive oil and garlic makes the perfect accompaniment. It adds brightness to cut through the richness plus extra garlic flavor. Blanch or grill the asparagus until tender-crisp. Then sauté briefly with minced garlic, lemon juice and olive oil. Simple and delicious!
2. Green Salad with Lemon Vinaigrette
A light green salad dressed in a refreshing lemon vinaigrette balances the heaviness of the casserole. I like to use a mix of lettuces, shredded carrots, cucumber and radish. Then I drizzle on a tangy vinaigrette made with lemon juice, olive oil, mustard, garlic and herbs.
3. Tomato and Mozzarella Salad
For a simple Italian-inspired salad, alternate fresh tomato and mozzarella cheese slices on a platter. Drizzle with olive oil, balsamic reduction and fresh basil. The tomatoes and cheese are so flavorful, you barely need dressing. This bright salad pairs perfectly with the rich shrimp dish.
4. Garlic Bread
Warm, crusty garlic bread is pretty much required eating with shrimp de Jonghe. The garlic and butter here echo the flavors in the casserole. Bake or broil a loaf of Italian bread brushed with garlic butter. For extra flavor, sprinkle with parsley or parmesan before serving.
5. Lemon Orzo
Orzo pasta tossed in lemon, olive oil and herbs makes a fast and easy carb to serve with shrimp de Jonghe. The lemony pasta adds a nice brightness to balance the richness of the shrimp. Cook the orzo until al dente, then toss with olive oil, lemon zest and juice, salt, pepper and chopped Italian parsley.
6. Roasted Vegetables
Roasting veggies like zucchini, summer squash, bell peppers, onions and carrots caramelizes their natural sugars beautifully. The mingling flavors pair nicely with shrimp de Jonghe. Toss the vegetables in olive oil, salt, pepper and herbs. Roast at 400°F until browned and tender.
7. Rice Pilaf
For heartier fare, a rice pilaf is a great accompaniment to the shrimp casserole. I prefer brown or wild rice for more texture and nuttiness. Cook the rice with stock and seasonings, then add nuts, herbs or lemon zest for extra flavor. The pilaf soaks up the delicious garlic-herb sauce from the shrimp bake.
8. Focaccia
Focaccia is like next-level garlic bread. Top wedges of focaccia bread with extra garlic butter and herbs, then broil until crispy. The combination of chewy flatbread, garlic, and herbs complements shrimp de Jonghe flawlessly. Plus you get those satisfying crispy edges.
9. Sauteed Spinach
Leafy spinach sauteed with olive oil and garlic adds color and nutrition. And it pairs wonderfully with the garlicky shrimp casserole. Use baby spinach for more tenderness. Cook briefly until just wilted then season with lemon juice and red pepper flakes for a kick.
10. Greek Salad
A classic Greek salad with tomatoes, cucumbers, olives, feta and pepperoncini perfectly balances the rich casserole. The briny olives, creamy cheese and tangy dressing work so well with the shrimp. Make the dressing with lemon, olive oil, oregano, garlic and pepper. Simply delicious!
Putting It All Together
When hosting a shrimp de Jonghe dinner party, I like to offer 2-3 side dish options and let guests choose what they prefer. A salad, veggie and bread allow people to customize their plates.
Set up a mini buffet of sides family-style so guests can sample and share. This also makes cleanup easier since food remains in the kitchen versus on the table.
Pro tips when preparing multiple sides:
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Make a timeline so all dishes finish cooking around the same time.
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Prep veggie sides and salad ingredients early; dress just before serving.
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Time the garlic bread and/or focaccia to come hot out of the oven right as you sit down.
With a sensational shrimp de Jonghe casserole and delicious array of sides, you have all the makings of a spectacular meal. Just add a bottle of chilled white wine and good company—now that’s amore!
What are your favorite sides to serve with shrimp de Jonghe? Share your tasty pairing ideas in the comments below!
How to make Shrimp de Jonghe
Like most shrimp dishes, this one is quick and easy. I start by making a flavorful compound butter. When I soften butter, I add minced garlic, grated lemon zest, chili flakes, sherry, bread crumbs, a pinch of salt and pepper, and the herbs I just chopped up. Then, I give it all a good mix until everything is well combined.
The shrimp are quickly cooked in a skillet and then put in a casserole dish to bake like gratin. I start by melting some butter in a skillet over medium heat. Then, I add in the shrimp along with chopped scallions, parsley, minced garlic, and a splash of sherry. After adding some salt and pepper, I quickly sauté it until the shrimp are no longer gray and start to curl up. Once they’re cooked, I quickly remove them from the heat.
Next, I arrange the shrimp for baking. I use either one large casserole dish or individual small dishes. Putting each serving on a small dish and letting it sizzle in its own pool of butter makes for a nice presentation. I place about 5 shrimp in each dish, along with any remaining butter mixture from the pan.
Finally I finish off by smearing them with giant dollops of the herbed compound butter I made earlier.
Their size will determine how long I cook them in a 375°F oven before adding the shrimp. The cooking time will depend on 25 to 25 minutes. While they’re cooking, check out my post of the 30+ best Shrimp Recipes.
Take them sizzling directly to the table. You are ready to entertain. Sprinkle some lemon and dig in with that fork….
- To soak up all the delicious sauce, all you need is a hot, crusty loaf of bread. That’s my first choice for these shrimp. My miracle no-knead bread is perfect for this one.
- Some days I like a certain type of pasta, like angel hair or regular scampi.
- Try it with some great salad. Either my Israeli Couscous Salad or my Spanish Pipirrana would go well with it.
- Or just like this… with nothing. Great appetizers, ahmm. Maybe pair it with your favorite wine… .
Chances are you will end up with none. But if you make a lot of Jonghe, these shrimp can be kept in the fridge for a few days in a container that won’t let air in. I don’t recommend freezing, as the quality will degrade.
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Next time you eye some jumbo shrimp, go the Jonghe brother’s way. My casserole of plump shrimp topped with wonderful breadcrumbs sopped with butter, sherry and garlic. It’s yum. It’s easy. Your friends and family will be amazed when they put these shrimp in their mouths and hear them sizzle, crackle, and pop!!
Shrimp de Jonghe, on our Gypsy Plate… enjoy!
Love & Best Dishes: Shrimp De Jonghe Recipe | Shrimp Recipes for Dinner
What is shrimp de Jonghe?
A Chicago classic, Shrimp de Jonghe is a delicious, buttery, baked shrimp dish loaded with garlic, breadcrumbs, butter, shallots, and dry sherry. Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox! You’ll also sign up to get new recipes sent to your inbox. This Garlic Butter Baked Shrimp Is…
What pairs well with dragon fruit juice?
You can eat dragon fruit juice with whatever you want. You can have it with other fruits, or you can have it with whole grains like granola and nuts.
How do you cook shrimp de Jonghe?
Place shrimp into a baking dish. Sprinkle bread crumb mixture over top, then garnish with parsley. Bake in the preheated oven until golden brown, about 25 minutes. Shrimp de Jonghe is a famous Chicago casserole made with bread crumbs, sherry, garlic, and herbs that can be served as an appetizer or main course.
Who invented shrimp de Jonghe?
It was an invention of the Jonghe brothers somewhere in the late 19th century. Little did they know that this would carry their names into the 21st century. When you are eating Shrimp de Jonghe, you are eating Chicago history. Everybody loves scampi right? Personally, you have me when you say plump shrimp with lots of butter and lots of garlic.