Citizens, the unmitigated genius of your Leader – the sublime majesty that is TFD! – has the heartland of the United States in his sights today, a dish that helps define the culinary identity of Chicago! 🙂
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.
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).
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.
Whatever its origin, this recipe is a deserved classic and one that is by no means difficult to make. My version adds a touch of heat and smoke with a hint of smoked chili flakes from Daphnis and Chloe. I also specify chopped flowering heads of chives, if possible and some flowering thyme as well.
My recipe is based on one from the fantastic website, Cooks Country. I’m very grateful to their site for this and so many other fine American recipes!
Battle on – The Generalissimo
The Hirshon Chicago Shrimp DeJonghe
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc. There is, however, a solution that benefits us all – one that will help to avoid the only other alternative, which is to add obnoxious ads throughout the site.
Become a Citizen Prime for only $4 per month and receive exclusive recipes, 3 free historic cookbook scans, discounts from TFD sponsors and so much more! For less than the cost of 1 Starbucks coffee, you can keep TFD Nation strong and proud! Details are here.
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.