What is Shrimp De Jonghe? A Classic Chicago Seafood Casserole

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 baked seafood casserole that originated in Chicago. This garlicky, herb-infused dish has been popular in the Windy City for over a century and is considered one of the city’s iconic culinary creations. But what exactly is Shrimp De Jonghe and how did it become so beloved in Chicago?

A Brief History of Shrimp De Jonghe

According to various sources, Shrimp De Jonghe was invented around the turn of the 20th century by two Belgian immigrant brothers named De Jonghe who owned a hotel and restaurant in downtown Chicago. They created the dish as a specialty of their establishment, using simple ingredients like shrimp, breadcrumbs, garlic, herbs, and butter baked together in a casserole.

The recipe was likely inspired by similar seafood casseroles popular in Belgium and France at the time. However, the De Jonghe brothers put their own spin on it with the unique combination of flavors and textures. As the story goes their Shrimp De Jonghe became immensely popular cementing its status as one of Chicago’s iconic local dishes.

Over the years, the recipe spread from the original De Jonghe’s restaurant to other restaurants and households in Chicago. Today, it can be found on menus at steakhouses and seafood establishments throughout the city. The dish is also frequently served at potlucks, parties, and family gatherings as a delicious appetizer or main course.

The Quintessential Ingredients

While variations exist the quintessential Shrimp De Jonghe is made with the following core ingredients

Shrimp – Most recipes call for medium size peeled, deveined shrimp. The shrimp is often left with the tail segment shell still on for presentation.
Butter – A generous amount of butter provides rich flavor and binds the ingredients. Melted butter is also drizzled over the top.
Garlic – Minced garlic provides a punch of aroma. Some cooks use garlic powder or garlic salt instead.
Breadcrumbs – Dry breadcrumbs soaked in butter help form the casserole base.
Sherry – A small amount of dry sherry adds a touch of acidity.
Herbs – Dried tarragon and marjoram season the shrimp. Some recipes use parsley.
Salt, pepper, paprika – Basic seasonings round out the flavors.

The Cooking Process

Part of what makes Shrimp De Jonghe so delicious is the cooking process. The method involves:

Sautéing minced garlic briefly in melted butter.
Mixing the garlic-infused butter with the shrimp, breadcrumbs, sherry, and seasonings.
Baking the mixture in a casserole dish until the shrimp are cooked through and the crumbs are browned and crispy on top.

The slow bake allows the flavors to thoroughly permeate the shrimp. Baking also gives the dish its signature crunchy, golden breadcrumb topping contrasting with the tender shrimp in a rich, garlic-sherry butter sauce.

Serving Suggestions

Shrimp De Jonghe is very versatile. Here are some popular ways to serve it:

As an appetizer – Serve it piping hot in small ramekins for guests to enjoy before a meal. Provide small forks or toothpicks for easy picking.
As an entree – Offer larger individual portions over rice, pasta, or toast points as a main course.
Family-style – Bake in a large casserole and bring straight to the table for everyone to help themselves.
With crusty bread – The French-inspired sauce begs to be sopped up with slices of crusty baguette or rolls.
With a green salad – The rich, hearty casserole benefits from being paired with a light, bright green salad.

Variations to Try

While the classic version has stood the test of time, many home cooks and restaurants have made tweaks to the Shrimp De Jonghe recipe over the years. Some tasty variations to try include:

Using sea scallops or a combination of shrimp and scallops.
Adding sliced mushrooms for extra flavor and texture.
Swapping in white wine or chicken broth for the sherry.
Using panko breadcrumbs for extra crunch.
Topping with grated parmesan cheese for the last few minutes of baking.
Garnishing with chopped parsley or green onions.
Serving over puff pastry instead of toast for a more elegant presentation.
For a lower-carb option, bake in crab shells or hollowed vegetables instead of a casserole.

Why Shrimp De Jonghe Became So Iconic in Chicago

There are several factors that likely contributed to Shrimp De Jonghe becoming one of Chicago’s most iconic and beloved dishes:

Unique flavors – The medley of garlic, sherry, herbs, and seasonings gave the dish a distinctive, crave-worthy flavor profile.
French inspiration – The French culinary influence in Chicago made the continental European-style seafood casserole very appealing.
Midwestern ingredients – Humble ingredients like shrimp, breadcrumbs, and butter made it accessible.
Elegant but unfussy – It sounds fancy but is easy for home cooks to make.
Classic tavern fare – The casserole format lent itself well to taverns and steakhouses.
Local pride – Chicagoans embraced it as one of their own native culinary creations.
All in the name – The memorable De Jonghe name built its legendary status over the years.

So now you know exactly what Shrimp De Jonghe is all about. It’s a historical Chicago specialty showcasing the city’s famous Midwestern-meets-European flair. This baked garlic shrimp classic deserves a place in every Windy City cook’s repertoire.

what is shrimp de jonghe

What you need for Shrimp de Jonghe?

Shrimp: For this dish, I like big, plump jumbo shrimp. Even though they might cost more, this rich dish makes it worth it.
Butter – Plenty. Don’t skimp on it please.
Breadcrumbs – For the most wondrous crust.
Garlic – Lots.
Shirley, this really sets it apart from regular scampi.
Fresh herbs: oregano and parsley. You can add any other herbs you have on hand, like thyme or rosemary, if you want.
Green onion or scallion
Chili flakes
Lemon rind
Nutmeg – Just a pinch.
Salt & pepper

Shrimp de Jonghe, on our Gypsy Plate… enjoy!