Teresa's Recipes
Shrimp DeJonghe – A Windy City Delight
Dive into the heart of Chicago's culinary scene with our upgraded Shrimp DeJonghe, a sumptuous seafood dish that encapsulates the city's love for bold flavors. Plump, juicy shrimp are bathed in a luscious garlic and white wine sauce, before being crowned with a crispy, herbed breadcrumb topping. The result is a harmonious blend of textures and flavors – a true testament to Chicago's rich food history.
Ingredients
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Paprika
- 2 tablespoons, finely chopped Fresh parsley
- 1 cup Bread crumbs
- 1/4 cup Dry white wine
- 4 cloves, minced Garlic
- 1/2 cup, melted Unsalted butter
- 1 pound, peeled and deveined Large shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 17g
- Carbs: 16g
- Protein: 30g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, stir together the melted butter, minced garlic, and dry white wine to form a flavorful sauce.
- Lay the shrimp out in a single layer in a baking dish, ensuring they do not overlap for even cooking.
- Pour the prepared garlic-wine sauce evenly over the shrimp.
- In a separate bowl, whisk together the bread crumbs, finely chopped parsley, paprika, salt, and pepper to create your herbed breadcrumb topping.
- Evenly distribute the breadcrumb mixture over the sauced shrimp, ensuring they are well-covered.
- Bake in the preheated oven for 15-20 minutes, or until the shrimp have turned a vibrant pink and the breadcrumbs are golden-brown and crispy.
- Allow the dish to rest for a few minutes before serving hot, garnished with additional fresh parsley for an extra pop of color and freshness.