The namesake dish of the former De Jonghe Hotel in the Loop, shrimp de Jonghe cooks shellfish in garlic and breadcrumbs. This recipe is from Angelo Pagni, chef/owner of Sabatino’s Restaurant (www.sabatinoschicago.com), where it is served as an appetizer (half portion) or entrée.
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Ingredients:
For the butter:
1 pound butter, salted
1 cup breadcrumbs
1/2 cup parmesan cheese, freshly grated
1/4 cup flat leaf parsley, chopped
1 tablespoon granulated garlic
1 teaspoon oregano
1/2 teaspoon black pepper
For the shrimp:
16 pieces of shrimp, 10-15 count, peeled, tailed, and de-veined
2 tablespoons butter, melted
1 clove garlic, minced
1 tablespoon flat leaf parsley, chopped
1/3 cup white wine
1/2 teaspoon dried oregano
Salt and pepper to taste
Directions:
For the de Jonghe butter: Soften butter in medium-size mixing bowl. Add the rest of the butter ingredients and mix until well combined. Shape butter mixture into eight-inch log, wrap in parchment paper, and refrigerate.
For the shrimp: Heat melted butter over medium-high heat in frying pan. Add shrimp; cook until shrimp are slightly translucent (about three minutes), turning shrimp once. Add salt, pepper, oregano, and minced garlic. Stir evenly. When garlic is translucent, remove from flame and add parsley and white wine. Cut de Jonghe butter into slices 1/8th-inch thick and place directly on top of shrimp, until covered generously. Bake shrimp in pre-heated, 450-degree Fahrenheit (232-degree Celsius) oven (or broiler) for 2-3 minutes, or until butter is golden brown. Remove from oven and serve.
Servings: Serves one as an entrée, two as an appetizer
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