Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted butter, melted
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 jar roasted red peppers, drained
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together melted butter, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
3. Arrange shrimp in a single layer in a baking dish.
4. Spoon breadcrumb mixture over the shrimp.
5. Bake for 15-20 minutes, or until shrimp are cooked through and topping is golden brown.
6. While the shrimp is baking, make the roasted red pepper sauce.
7. In a blender or food processor, puree roasted red peppers, heavy cream, chicken broth, cayenne pepper, salt, and pepper until smooth.
8. Transfer the sauce to a small saucepan and heat over medium heat until warmed through.
9. Serve the shrimp hot with the roasted red pepper sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 375
Fat: 28g
Protein: 22g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Fresh basil or oregano can be used instead of parsley.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add diced tomatoes to the roasted red pepper sauce for a chunkier texture.
- Use scallops or crab instead of shrimp.
- Add chopped bacon to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Make sure to evenly distribute the breadcrumb mixture over the shrimp for even cooking.
- If the topping is browning too quickly, cover the baking dish with foil.
- The roasted red pepper sauce can be made ahead of time and reheated before serving.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the shrimp, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the shrimp on a platter with the roasted red pepper sauce in a small bowl on the side. Garnish with fresh parsley or chopped green onions.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad with vinaigrette dressing
- Garlic mashed potatoes
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the shrimp, try patting the shrimp dry with a paper towel before adding the mixture.
- If the topping is not browning, try broiling the shrimp for the last 1-2 minutes of cooking.
Food safety advice:
Make sure to properly store and refrigerate any leftover shrimp.
Food history:
Shrimp DeJonghe is a classic Chicago dish that originated in the late 1800s. It is named after Charles DeJonghe, a Belgian immigrant who owned a restaurant in the city.
Flavor profiles:
The shrimp is savory and buttery with a crispy breadcrumb topping. The roasted red pepper sauce is sweet and slightly spicy.
Serving suggestions:
Serve the shrimp as an appetizer or main course for a special occasion or dinner party.
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Region: American