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WCC 32: Shrimp De Jonghe (Garlic!!)

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Oh! Garlic! This is the Weekend Cookbook Challenge I was born to post about. I love the garlic. Thank you so much to Carla at Chocolate Moosey for hosting this month and choosing one of my most favorite things in the whole world!

This is a crazy, old school recipe from a time, to paraphrase Gourmet Magazine, when tons of butter was the norm and one clove of garlic was scandalous. Now? Uh, not so much. Bring on the garlic! As it is 2008, I reduced the butter slightly and upped the garlic. This will feed 2 people as a small (but not sensible) dinner or be split in one bigger dish for more as a shared first course.

I used medium sized shrimp. You can totally use jumbo shrimp, but you will want to boil it for a minute or two first to start it cooking and give it longer cooking time in the oven. For my 31/40 ct shrimp (mine were probably closer to the 40) the 10-ish minutes plus 2.5 minutes under the broiler was absolutely perfect.

And damn! The garlic…mmmm! I used 1 huge clove and 1 medium clove in each. If I had to guess, I would say each single serving had about 1.5 teaspoons of garlic. Too much? Hell, no.

Oh and this is supposedly a Chicago recipe that originated at the De Jonghe Jonghe restaurant, many years ago. I remember getting it at Ki’s Restaurant in Glendale Heights, IL while growing up anytime we would go there for a special, family dinner. Anyway, it’s super garlicky and buttery and delicious. If you don’t smell like garlic the next day, you didn’t use enough.

Shrimp De Johnge Jonghe
Adapted from a recipe in Gourmet Magazine, by Jane and Michael Stern
18 – 20 Medium Shrimp (31/40 count is what I used for this, if you use larger shrimp see above)
1 stick of butter (yeah, seriously — I know, but it’s not like you’re eating this every night)
1/2 cup fine dry bread crumbs (I made my own from a hunk of sourdough bread, crusts and all)
2 handfuls minced fresh parsley leaves
2 tbsp dry Sherry
4 garlic cloves, minced
1/2 teaspoon salt
dash of cayenne
dash of paprika
Freshly ground black pepper
Garnish: lemon wedges

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You can either make single serving portions in individual baking dishes or a large portion to share in one dish. If you make the individual portions, just divide the ingredients into two groups.

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Preheat oven to 400 degrees F. and butter two small casserole dishes just large enough to hold 9-10 shrimp in one layer.

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In a bowl stir together 4 tablespoons butter, 1/4 cup bread crumbs, a handful minced parsley, 1 tablespoon Sherry, 2 cloves garlic and 1/4 tsp salt, with a dash of cayenne, until blended. Stir together the remaining amounts of the ingredients in another bowl.

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Place half the shrimp in one casserole dish and spoon bread-crumb mixture over them.

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Repeat with the other baking dish. Give each a nice sprinkle of paprika and black pepper.

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Bake shrimp on upper rack in oven (2nd highest position), 10-12 minutes until butter is melted, shrimp is pink and crumbs are starting to turn golden brown. Okay, now it’s time for fire power. Turn on the broiler and give it 2-3 more minutes until it’s all sizzling and toasty. Serve with lemon wedges.

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Holy crap. So good. Now, I must go walk 3 miles or something. Uh, I mean watch TV. Damn you USA with your House marathons.

Thanks again to Chocolate Moosey for hosting this month!

11 comments to WCC 32: Shrimp De Jonghe (Garlic!!)

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