• Mon - Sun : 8:30am to 9:30pm
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

supper club shrimp de jonghe for 2 or 3

Desciption

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.

Tags

# # # # # # # # # # # # # # # # # # # # # # # # #

Steps

  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

Ingredients

Shrimp

Dried breadcrumbs

Salt

Pepper

Butter

Olive oil

Garlic cloves

Fresh parsley

Chives

Onion

Worcestershire sauce

Sherry wine

Paprika

Lemon

You may Interest

7 layer cookies

a very nice lady from the hospital i gotta go to gave me this recipe the other day and said these are the best cookies ever :) i made them for the first time today and they were good. i would suggest to use a square pan ( i have a 8x8x2.5 inch glass bak 7 layer cookies

amber style goddess dressing

i rallied my favorite recipes and taste buds to create this creamy, flavor-packed dressing. makes me want to eat salad forever. :-) amber style goddess dressing

apple jello salad

a dear friend shared this recipie with my mother. it is a simple standby with wonderful flavor, and fairly healthy. the frozen orange juice is the key! apple jello salad

artichoke pesto pasta

here's a unique pesto made with artichoke hearts. we make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. it makes a great side dish too with chicken, steak or fish. from sunset's "kitchen artichoke pesto pasta

basic soft polenta

this is a basic polenta recipe. you can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. the recipe welcomes flavor additions such as hard cheeses, vegetables, herbs, etc. serve basic soft polenta

bean oat muffins

dont let the name throw you off. these are really sweet, moist muffins. a perfect breakfast snack! you dont taste beans in your muffins, if you didn't know you added the beans, you would never guess! i got this recipe from bean oat muffins

beef tip with mushroom noodle casserole

a nice quick easy, recipe the family can enjoy on a weekday night. an adopted recipe i have had that i have tweaked. the original recipe had half the ingredients at one point. after working on this the past week i have come up with this savory recipe. beef tip with mushroom noodle casserole

best salsa ever

i got this from the recipe for chevy's salsa, but have tweaked the ingredients to suit my taste. this version is a little more vinegar and garlic heavy than the original. best salsa ever

black forest mocha

this is a yummy treat! found at recipegoldmine.com after some suggestion i have changed the ingredient to read cherry syrup. instead of juice as acadia is correct it is better this way. black forest mocha

blue cheese cocktail crackers

these are aweome with bloody mary's and i imagine any other drink as well. we used v8 and they were great! sunset magazine, 01/06. blue cheese cocktail crackers

carob frosting

this works well on cake or brownies. recipe adapted from christopher nyerges, the author of guide to wild foods. a little information about carob: today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. but not more t carob frosting

Tasting food recipes. Cooking.

Follow the food story Find cooking methods, recipes, tastings and everything about food here.

Follow us