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supper club shrimp de jonghe for 2 or 3


one of those old-fashioned supper club type recipes, complete with a smoky piano bar in the corner and an ashtray on every table. this recipe comes from the 1965 edition of "the gourmet foods cookbook" published by the culinary arts institute of chicago, illinois. and in fact, shrimp de jonghe was created in chicago in the 1920s at the de jonghe hotel on monroe street in the loop, either by the hotel owner himself or his chef, emil zehr. unfortunately, the hotel was closed in the 1930s for, yup, violations of the prohibition act. i've reduced a little of the butter and replaced a tablespoon of it with olive oil, but this dish is still very rich, and may be prepared as an appetizer for 4 people as well.


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  1. Combine the bread crumbs
  2. Salt and pepper and set aside
  3. Melt together the softened butter
  4. Olive oil
  5. Garlic
  6. Parsley
  7. Chives
  8. Onion and worcestershire sauce
  9. Set aside
  10. Preheat oven to 400 degrees f
  11. In a 1 quart baking dish
  12. Toss the shrimp with the sherry
  13. Pour 2 / 3 of the butter-garlic mixture over shrimp
  14. Then top with the bread crumb mixture
  15. Drizzle remaining butter-garlic mixture over the crumbs and bake at 400 degrees f until crumbs are lightly browned
  16. Lightly broil for a minute or 2 more if you like really crunchy crumbs
  17. I typically serve this with angel hair pasta tossed with olive oil and a little more garlic
  18. Salad
  19. And a side of breath mints

Step 9

Total Time in Minute 40

Ingredients Count 14

cooking supper club shrimp de jonghe for 2  or 3

See More Relate Photo



Dried breadcrumbs




Olive oil

Garlic cloves

Fresh parsley



Worcestershire sauce

Sherry wine



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