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Shrimp DeJonghe
The garlic and sherry flavored shrimp DeJonghe is a casserole dish made with whole peeled shrimps blanketed in herbed breadcrumbs which are broiled until golden brown. This dish is often said to be the oldest specialty of Chicagoan cuisine, having been created in the 1920s at DeJonghe's hotel and restaurant on Chicago's Monroe Street.
The recipe has been attributed either to the owners, Belgian immigrants Henri, Pierre, and Charles DeJonghe, or to their chef, Emil Zehr. Today, shrimp DeJonghe can be found at a variety of Chicagoan restaurants, ranging from casual taverns and eateries to seafood spots and even steakhouses.
WHERE TO EAT The best Shrimp DeJonghe in the world (according to food experts)
1
Recommended by Michael Gebert and 8 other food critics.
"It’s still on the menu at seriously old-school places like Gene and Georgetti’s or the Cape Cod Room, but we like the revived and modernized version at Bavette’s, which is less of a casserole and more of a lightly topped shrimp dish."
2
Recommended by Jane & Michael Stern and 5 other food critics.
"Gene & Georgetti is one of my favorite places to eat ever, anywhere. If you are not a carnivore, the shrimp de jonghe is probably the greatest Chicago dish going."
3
Recommended by Matt Kirouac and 6 other food critics.
"It sets a fun pace for digging into pan-seared scallops, shrimp De Jonghe and sauteed frog legs."
4
Recommended by Fodor's Travel and 2 other food critics.
"The deep, red-velvet booths make a cozy stage for old-schoold classics like shrimp de jonghe."
5
Recommended by Colin Leicht
Not many places left that do Shrimp De Jonghe on the menu as an entree or an appetizer that really take the time to do it well. But last time we got this dish here it was memorable.
