Shrimp DeJonghe explained

Shrimp DeJonghe, or Shrimp de Jonghe, 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.^[1]

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).^{[2] [3]} 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.^[4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972.^[5]

See also

• Culture of Chicago
• List of casserole dishes

External links

• Shrimp de Jonghe recipe - Chicago Tribune 1985

Notes and References

1. Encyclopedia: The Chicago Food Encyclopedia . University of Illinois Press . Urbana . Shrimp de Jonghe . Haddix . Carol Mighton . August 16, 2017 . Haddix . Carol Mighton . 227 . 978-0-252-08724-0 . 2017006116 . Kraig . Bruce . Sen . Colleen Taylor.
2. Encyclopedia: http://www.encyclopedia.chicagohistory.org/pages/126.html . Encyclopedia of Chicago . Belgians . Robert . Morrissey . Christina A. . Reynen.
3. http://www.hallmarkmagazine.com/food/food_signaturedish_shrimpdeJonghe Hallmark Magazine: Shrimp DeJonghe
4. News: Paul A. . Camp . JeanMarie . Brownson . The Heavenly Recipe That Helped Make Henri De Jonghe Immortal . . 27 January 1985 . 26 June 2012.
5. Encyclopedia: The Chicago Food Encyclopedia . University of Illinois Press . Urbana . Fritzel's Restaurant . Revsine . Barbara . August 16, 2017 . Haddix . Carol Mighton . 120 . 978-0-252-08724-0 . 2017006116 . Kraig . Bruce . Sen . Colleen Taylor.