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
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