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.
Shrimp DeJonghe
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]
References
- Encyclopedia of Chicago: Belgians
- Hallmark Magazine: Shrimp DeJonghe
- Paul A. Camp and JeanMarie Brownson (27 January 1985), "The Heavenly Recipe That Helped Make Henri De Jonghe Immortal", Chicago Tribune, retrieved 26 June 2012CS1 maint: uses authors parameter (link)
External links
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