Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the breadcrumbs, parsley, garlic, Parmesan cheese, salt, and black pepper.
3. Melt the butter in a saucepan over medium heat. Once melted, remove from heat and whisk in the white wine.
4. Add the shrimp to the mixing bowl with the breadcrumb mixture and toss to coat.
5. Grease a baking dish with cooking spray and arrange the shrimp in a single layer.
6. Pour the butter and wine mixture over the shrimp.
7. Bake in the preheated oven for 15-20 minutes or until the shrimp are cooked through and the breadcrumbs are golden brown.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 26g
Carbohydrates: 12g
Protein: 22g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh thyme or oregano can be used instead of parsley.
- Chopped shallots can be used instead of garlic.
- Grated Romano cheese can be used instead of Parmesan cheese.
- Chicken broth can be used instead of white wine.
Variations:
- Add chopped tomatoes to the breadcrumb mixture for a fresh twist.
- Substitute the shrimp with scallops or crab meat.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and Tricks:
- Make sure to use large shrimp for this recipe.
- Don't overcook the shrimp or they will become tough and rubbery.
- Use fresh ingredients for the best flavor.
- Serve with lemon wedges for a bright, citrusy flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 375°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the baked shrimp DeJonghe in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting Advice:
- If the breadcrumbs are not browning, broil for a few minutes until golden brown.
- If the shrimp are not cooked through, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Baked shrimp DeJonghe is a classic Chicago dish that originated in the early 20th century. It was created by Belgian immigrants, the DeJonghe brothers, who owned a restaurant in the city.
Flavor Profiles:
The dish is rich and buttery with a garlicky and slightly nutty flavor from the breadcrumbs and Parmesan cheese.
Serving Suggestions:
Serve as an appetizer or main course with a side of roasted vegetables or a simple green salad.
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