From the Windy City: A Taste of History with Shrimp DeJonghe
Details
A classic Chicago casserole where succulent shrimp are baked under a blanket of rich, garlicky, sherry-laced breadcrumbs.
Ingredients
Instructions
Prepare the Topping
Preheat your oven to 425°F (220°C). In a medium bowl, combine one stick of the softened butter with the breadcrumbs, sherry, chopped parsley, tarragon (if using), minced garlic, shallot, and a pinch of nutmeg. Season with salt and pepper, then stir until a thick, paste-like mixture forms.
Assemble the Casserole
Take the remaining stick of butter and dot the bottom of a 2-quart baking dish. Arrange the peeled and deveined shrimp in a single layer over the butter.
Top and Bake
Dollop the breadcrumb mixture evenly over the shrimp, ensuring they are mostly covered. Place the dish in the preheated oven and bake for 18 to 20 minutes. The butter should be bubbling, the shrimp cooked through, and the breadcrumb topping will start to turn golden brown.
Broil for Crispiness
For an extra crispy top, turn your broiler to high. Place the casserole under the broiler for 2 to 3 minutes, watching it carefully to prevent burning, until the breadcrumbs are beautifully browned and crisp.
Serve
Let it cool for a moment before serving hot. This dish is best enjoyed with crusty bread to soak up all the delicious garlic butter sauce.
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