Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1/2 cup dry white wine
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, sauté the sliced mushrooms and minced garlic until the mushrooms are tender and the garlic is fragrant.
4. Add the peeled and deveined shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
5. In a small bowl, mix together the melted butter, dry white wine, breadcrumbs, grated Parmesan cheese, and chopped fresh parsley.
6. Pour the butter mixture over the shrimp and mushroom mixture in the skillet and stir to combine.
7. Transfer the mixture to a baking dish and sprinkle the cooked bacon over the top.
8. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 438
- Total fat: 30g
- Saturated fat: 16g
- Cholesterol: 247mg
- Sodium: 765mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 29g
Substitutions for ingredients:
- Instead of shrimp, you can use scallops or crab meat.
- Instead of bacon, you can use pancetta or prosciutto.
- Instead of mushrooms, you can use asparagus or green beans.
Variations:
- Add some chopped onions or shallots to the skillet with the mushrooms and garlic.
- Use different herbs, such as thyme or rosemary, instead of parsley.
- Add some lemon juice or zest to the butter mixture for a citrusy flavor.
Tips and tricks:
- Make sure to use unsalted butter so you can control the amount of salt in the recipe.
- Don't overcook the shrimp, or they will become tough and rubbery.
- If you want a crispier topping, broil the dish for the last 2-3 minutes of cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Shrimp DeJonghe with Bacon and Mushrooms in individual ramekins for an elegant presentation.
- Garnish with some chopped fresh parsley or lemon wedges.
Pairings:
- Serve with a side of crusty bread to soak up the delicious buttery sauce.
- Pair with a crisp green salad for a light and refreshing meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic mashed potatoes or rice pilaf.
Troubleshooting advice:
- If the topping is not crispy enough, broil the dish for the last 2-3 minutes of cooking.
- If the shrimp are overcooked, reduce the cooking time or remove them from the skillet as soon as they turn pink.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Shrimp DeJonghe is a classic Chicago dish that originated in the late 19th century. It is named after Charles DeJonghe, a Belgian immigrant who owned a restaurant in the city.
Flavor profiles:
- This dish is rich and buttery, with a savory bacon and mushroom flavor. The shrimp add a subtle sweetness and a tender texture.
Serving suggestions:
- Serve the Shrimp DeJonghe with Bacon and Mushrooms as a main course for a special occasion or dinner party.
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Region: American