Shrimp DeJonghe, or Shrimp de Jonghe, 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.[1]
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).[2][3] 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.[4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972.[5]
See also
editReferences
edit- ^ Haddix, Carol Mighton (August 16, 2017). "Shrimp de Jonghe". In Haddix, Carol Mighton; Kraig, Bruce; Sen, Colleen Taylor (eds.). The Chicago Food Encyclopedia. Urbana: University of Illinois Press. p. 227. ISBN 978-0-252-08724-0. LCCN 2017006116.
- ^ Morrissey, Robert; Reynen, Christina A. "Belgians". Encyclopedia of Chicago.
- ^ Hallmark Magazine: Shrimp DeJonghe[dead link]
- ^ Camp, Paul A.; Brownson, JeanMarie (27 January 1985). "The Heavenly Recipe That Helped Make Henri De Jonghe Immortal". Chicago Tribune. Retrieved 26 June 2012.
- ^ Revsine, Barbara (August 16, 2017). "Fritzel's Restaurant". In Haddix, Carol Mighton; Kraig, Bruce; Sen, Colleen Taylor (eds.). The Chicago Food Encyclopedia. Urbana: University of Illinois Press. p. 120. ISBN 978-0-252-08724-0. LCCN 2017006116.