Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup unsalted butter, melted
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add breadcrumbs and Parmesan cheese to the skillet and stir until well combined.
4. Add shrimp to the skillet and toss to coat with the breadcrumb mixture.
5. Transfer the shrimp to a baking dish and pour any remaining breadcrumb mixture over the top.
6. Bake in the preheated oven for 10-12 minutes, or until the shrimp are cooked through and the breadcrumb topping is golden brown.
7. While the shrimp are baking, prepare the white wine sauce. In a small saucepan, combine white wine and chicken broth. Bring to a simmer over medium heat.
8. Add heavy cream to the saucepan and continue to simmer until the sauce has thickened slightly, about 5 minutes.
9. Stir in chopped parsley and season with salt and pepper to taste.
10. Serve the baked shrimp with the white wine sauce drizzled over the top.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 410
Fat: 29g
Saturated Fat: 17g
Cholesterol: 240mg
Sodium: 670mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 25g
Substitutions for ingredients:
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Dry white wine can be substituted for the white wine.
- Vegetable broth can be substituted for the chicken broth.
- Half and half can be substituted for the heavy cream.
Variations:
- Add chopped shallots to the garlic and butter mixture for extra flavor.
- Use a different type of seafood, such as scallops or crab, instead of shrimp.
- Add a pinch of red pepper flakes to the breadcrumb mixture for a little heat.
- Top the baked shrimp with additional Parmesan cheese before serving.
Tips and tricks:
- Make sure to use large shrimp for this recipe.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use fresh parsley for the best flavor.
- Serve with crusty bread to soak up the white wine sauce.
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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a bed of rice or pasta, garnished with additional chopped parsley.
Garnishes:
Chopped parsley, lemon wedges, grated Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad.
Troubleshooting advice:
If the breadcrumb topping is not browning evenly, move the baking dish to a higher rack in the oven.
Food safety advice:
Make sure to properly store and handle seafood to prevent foodborne illness.
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:
Savory, buttery, garlicky, with a hint of white wine and Parmesan cheese.
Serving suggestions:
Serve as a main course for a special occasion or dinner party.
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Region: American