A highly seasoned garlickly shrimp dish, shrimp de Jonghe has been a Chicago specialty since the turn of the century, when it was invented by two Belgians named De Jonghe. It makes a great meal served with steamed rice. Served in smaller portions (3 to 4 shrimps per serving) it can also be an enticing first course.
6 servings
Savory garlic crumb topping
- - 5 tablespoons unsalted butter
- - 2 tablespoons minced garlic
- - ¼ cup minced shallots
- - ¼ cup dry white wine
- - 3 cups fresh bread crumbs
- - ¾ cup minced parsley leaves
- - 1 teaspoon paprika
- - Salt and cayenne pepper
- - 36 uncooked shelled jumbo shrimp, back vein removed, washed
- - ¾ cup each: lower-salt chicken broth, dry white wine
- - 1 tablespoon olive oil
- -Lemon wedges, for serving
- Generously butter 6 individual shallow baking dishes just large enough to hold 6 shrimps in a single layer, slightly overlapping.
- For the crumb topping, heat the butter jn a 8-inch nonstick skillet over medium heat.
- When hot, add garlic and shallots, cook until hot and fragrant but not browned.
- Add the wine and simmer until the mixture is thick.
- Transfer to a food processor, add the remaining topping ingredients and ajust the seasoning as necessary.
- Arrange 6 shrimps, overlapping, in each prepared baking dish.
- Combine the broth and the wine, spoon 4 teaspoons into each dish.
- Sprinkle ¼ cup of crumbs over each dish, drizzle each with ½ teaspoon of oil.
- The shrimps can be prepared to this point several hours ahead and refrigerated.
- Bake the shrimps at 450F, about 12-14 minutes, until browned and sizzling.
- Served hot, with lemon wedges.
BON APPETIT
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