recipe for shrimp dejong
- roger tremont Dec 16, 2000 10:30 AM
I had a terrific shrimp dejong dish at, I believe, the Chop House a few years ago. Does anybody know the recipe for this dish, or where I could look to find it. Thanks.
I tried searching a number of my cookbooks (including Joy of Cooking), also Epicurious and Food TV websites for the recipe (total base of nearly 30,000 recipes!) and didn't come up with a single reference. I know it was a popular dish (maybe just here in the Midwest?) and am puzzled by the absence. If you find any info, I hope you'll post it--my curiosity is piqued!
It's a fairly simple dish but has many different renditions around town. Gene & Georgettis makes theirs with spinach. Several places use parsley and I once had a variation with fresh basil that was very nice. Some add a splash of white wine or vermouth to the dish. It's simply peeled, deveined and cleaned whole, large shrimp covered with garlic butter, parsley and breadcrumbs (sometimes a little parmesan or romano) and baked at a high heat until bubbly. One can finish it under the broiler if more crispiness is desired. However you make it, it's going to be delicious. Just be careful not to overcook it.
I have the recipe for Chicken Vesuvio (and Steak Diane) as it was prepared by the late great Fritzels. Almost no measures or quantities. Amazing.
This, of course, will only mean something to you if you remember Fritzels. It was, in its day, an icon.
Fritzel’s Chicken Vesuvio
2-2 ½ lb chicken cut in pieces
4 garlic cloves minced
2 oz chopped parsley
large pinch oregano
Heat olive oil. Dredge chicken in flour, shake and add to pan. Sauté. Add potatoes to pan; add garlic, parsley, and oregano. Bake at 325 until potatoes are cooked
shrimp de jonghe - Jean Anderson: The preparation may need tweaking to suit the cook (5 tablespoons Sherry is too wet for me) but this is my #1 favorite shrimp recipe. Jean Anderson rocks; Doubleday Cookbook is my all-time favorite..
SHRIMP DE JONGHE
The Doubleday Cookbook, Jean Anderson
1 cup unsalted butter (no substitute),
softened to room temperature
2 cloves garlic, minced
1 scallion, minced
1 tablespoon minced parsley
1 tablespoon minced shives
1/3 teaspoon minced marjoram
1/4 teaspoon minced chervil
1/4 teaspoon nutmeg
3 cup live bread crumbs
2 tablespoons freshly squeezed lemon juice
1/3 cup dry cocktail Sherry
3 pounds shelled boiled shrimps
Preheat oven to 425 deg.
Cream butter with garlic, shallots, herbs and
nutmeg until well blended.
Mix in crumbs, lemon juice and Sherry.
Layer shrimp and crumbs into 8 well buttered
individual ramekins, ending with layer of crumbs.
Bake, uncovered, 20 minutes until topping is
lightly browned and mixture is heated through.
About 425 calories each of 8 servings
I recall seeing a recipe for this in the Chicago Tribune several years ago; perhaps it can still be found on their web site.