Shrimp DeJonghe

There is another thread on this, which discusses the origins of this Chicago-born dish, but it's a couple years old and misspelled besides, so I've decided to start a new one.

The ideal shrimp DeJonghe features plump shrimp, a decided garlickiness and a distinct sherry flavor under a velvety blanket of crumbs, with crusty bits at the edges.

Who has had a great version recently?

Myron & Phil's version never disappoints. In fact, for real DeJonghe fans they'll prepare any fish on their menu DeJonghe style on request.

I've never had shrimp dejonghe anywhere else, but I really enjoy the version at Calo, just down the street from my apartment. It's garlicky, buttery, and comes with bread with which to mop up all the leftover liquids.

Calo Restaurant
5343 N Clark
773-271-7725

The Beach Cafe on Shelby St. in Miller Beach Indiana has great shrimp dejonghe. Not to be confused with the Miller Bakery Cafe on Lake St. in downtown Miller. The Beach Cafe is two blocks off the beach in the center of this beach community and is popular with the locals.

In my younger days, I used to bake a great Shrimp de Jonghe dish. The recipe was from the Women's American ORT cookbook "Portal to Good Cooking." ORT stands for Organization for Rehabilitation through Training and is a Jewish charitable group. My Mom, aunts and female cousins all belonged at one time or anther.

The ORT cookbook was like a church cookbook where members contributed recipes. The first edition was published in the late 1950s and unfortunately I no longer can find my Mom's copy. But I have the shrimp de Jonghe recipe.

The reason I don't make this dish any longer is that for two pounds of shrimp, the recipe calls for two-and-a-half sticks of butter! That's enough to raise anyone's cholesterol count off the charts.

I seem to recall reading that Mrs. de Jonghe had a restaurant near 63rd St and south Halsted just about when the Columbian Exposition of 1893 opened. I wonder if the original elevated line ran from Stony Island west to Halsted. It would have been easy for fair-goers to travel the three miles to her restaurant on the El. Or else they could have taken a cable car.

Perhaps someone else might comment on this. But she's often credited for creating the dish right here in Chicago.

Wikipedia has a different take on the origins of the dish. (http://en.wikipedia.org/wiki/Shrimp_de_Jonghe)

Another source states that the de Johnges were Belgian and had a restaurant on the South Side of Chicago. (http://www.encyclopedia.chicagohistory. ... s/126.html)

Any comments?

GP Bob

Grandpa Bob wrote:In my younger days, I used to bake a great Shrimp de Jonghe dish...The reason I don't make this dish any longer is that for two pounds of shrimp, the recipe calls for two-and-a-half sticks of butter!...Any comments?

The only thing I have to add is....let's have a look at that recipe! With 2-1/2 sticks of butter, I can't see how it could go wrong.

I've had a good shrimp de jonghe for lunch at Gene and Georgetti's on a few occasions. Somehow I just can't down a steak at lunch (unless I have time for an afternoon nap).

Fisherman's Inn in Elburn does a nice shrimp de jonghe as well as many other things. They raise trout on site and do a nice table side de-boning presentation.

Fisherman's Inn
43 W 901 Main Street
(Rte. 47 at Main)
630-365-9697

LikestoEatout wrote:Fisherman's Inn in Elburn does a nice shrimp de jonghe as well as many other things. They raise trout on site and do a nice table side de-boning presentation.

Fisherman's Inn
43 W 901 Main Street
(Rte. 47 at Main)
630-365-9697

Yet another reason to go to Elburn! More here.

Hi,

Due to this thread, I bought 2 pounds shrimp at H-Mart for Shrimp de Jonghe for Good Friday. I usually use James Beard's rendition that seems to be fairly classic. I will do one departure by brining the shrimp first to improve the taste and texture.

Can't wait!

Regards,

The first place that came to mind was Sabatino's. It's on the menu but I must admit that I've never had the dish there. It just seems like the sort of joint that should have a good version. Don't you think?

ChgoMike wrote:The first place that came to mind was Sabatino's. It's on the menu but I must admit that I've never had the dish there. It just seems like the sort of joint that should have a good version. Don't you think?

I've been underwhelmed by their version in the past. Not enough garlic or breadcrumbs.

Cathy2 wrote:I will do one departure by brining the shrimp first to improve the taste and texture.

C2,

I find a light brine improves shrimp taste and texture as well. Far as Shrimp DeJonge, I quite enjoyed the simple recipe I made from the recipe you posted with a few highlights from Jazzfood suggestions.

Enjoy,
Gary

ChgoMike wrote:The first place that came to mind was Sabatino's. It's on the menu but I must admit that I've never had the dish there. It just seems like the sort of joint that should have a good version. Don't you think?

stevez wrote:I've been underwhelmed by their version in the past. Not enough garlic or breadcrumbs.

Also, they dish it out on a plate instead of serving it in the ramekin it was baked in, so you don't get the crusty bits.

I'd forgotten, but one place that has a surprisingly good version is Boston Blackies.


Shrimp DeJonghe at Boston Blackies, Arlington Heights

I'm in the mood for old-timey Chicago classics, so I'm bumping this thread. Any recent contenders?

I see that I reported on Fisherman's Inn however it closed later in the year that I posted. Haven't been to it in years but Dover Straits on Golf Road in Hoffman Estates has it on their menu.

Shrimp De Jonghe is on the menu as a main dish, never had it yet. Wanted to try this joint for the last year or so keep forgetting bout em...want to try the ribs and the slow pan fried half chicken.

Older post on Petey's Bungalow.
http://www.lthforum.com/bb/viewtopic.php?f=14&t=4994&hilit=Petey%27s+Bungalow

Petey's Bungalow
4401 West 95th Street
Oak Lawn, IL 60453
http://www.peteysbungalow.com/index.htm

I happened to see this in Pat Bruno's column today...Erie Cafe, dish picks include: shrimp de Jonghe, veal chop, Lyonnaise potatoes.

Erie Cafe
563 W. Erie
312-266-2300
eriecafe.com

For the value pick, Andrew's in Park Ridge offers an appetizer version and an entree version. I don't know if it competes with some of the restaurants on the list, but when they serve it well done the Mrs and I enjoyed it.


Andrew's Open Pit and Spirit
2610 East Dempster Street
Park Ridge
(847) 824-3800
http://www.andrewsopenpit.com

After a late-afternoon dental visit, I was in the mood for old-fashioned comfort food last night. We ended up at Myron & Phil's, where I really enjoyed the Shrimp DeJonghe. It was plenty garlicky and plenty buttery, and the shrimp were firm and sweet. I remember clearly my first time eating the dish. My mother took me for my birthday (my early teens sometime) to the Cape Cod Room at the Drake. It was probably one of the fanciest restaurants (as I thought then) I had ever been in. I had never had Shrimp DeJonghe and just fell in love with its richness and strong flavors. I've eaten it since, and have made it at home myself, but somehow last night's dish took me back to the excitement of eating out with my mother as a (near) grownup at such an adult place. The taste really did trigger a memory of long ago.

Laschet's has a version served over spaetzle with a side of red cabbage. I haven't had it, but my wife has and she enjoyed it. The night we were there the shrimp were very large.

EvA wrote:After a late-afternoon dental visit, I was in the mood for old-fashioned comfort food last night. We ended up at Myron & Phil's, where I really enjoyed the Shrimp DeJonghe. It was plenty garlicky and plenty buttery, and the shrimp were firm and sweet. I remember clearly my first time eating the dish. My mother took me for my birthday (my early teens sometime) to the Cape Cod Room at the Drake. It was probably one of the fanciest restaurants (as I thought then) I had ever been in. I had never had Shrimp DeJonghe and just fell in love with its richness and strong flavors. I've eaten it since, and have made it at home myself, but somehow last night's dish took me back to the excitement of eating out with my mother as a (near) grownup at such an adult place. The taste really did trigger a memory of long ago.

Myron & Phil's has done a real nice job updating the menu and keeping most of the old standards, too. The food has taken a very positive turn in the last year. Glad to hear the shrimp de Jonghe is still a winner.

stevez wrote:

EvA wrote:After a late-afternoon dental visit, I was in the mood for old-fashioned comfort food last night. We ended up at Myron & Phil's, where I really enjoyed the Shrimp DeJonghe. It was plenty garlicky and plenty buttery, and the shrimp were firm and sweet. I remember clearly my first time eating the dish. My mother took me for my birthday (my early teens sometime) to the Cape Cod Room at the Drake. It was probably one of the fanciest restaurants (as I thought then) I had ever been in. I had never had Shrimp DeJonghe and just fell in love with its richness and strong flavors. I've eaten it since, and have made it at home myself, but somehow last night's dish took me back to the excitement of eating out with my mother as a (near) grownup at such an adult place. The taste really did trigger a memory of long ago.

Myron & Phil's has done a real nice job updating the menu and keeping most of the old standards, too. The food has taken a very positive turn in the last year. Glad to hear the shrimp de Jonghe is still a winner.

Happy to hear that too, Steve. I tasted Shrimp DeJonghe for the first time at M&P not long after they opened in 1972, and at that time it was offered as an appetizer or an entree. Probably still is. And it remains the best rendition I've had to date, along with their topnotch versions of Roumanian Skirt Steak and Pepper Steak.

Thank's for the great posts. I'm working hard to righting the wrongs. The Shimp De Jonghe is still avaliable for appetizer and main course. The De Jonghe butter is also great on steaks, one of my favorites is on the New York Strip. Make sure you ask for extra Challah rolls to mop up the butter

Mark c/o Myron and Phil's

Meals that bring back happy memories are among the best. Thanks for sharing that story, EvA.

This place looks promising: Old Style Inn (Valpo, IN)
http://www.oldstyleinn.com/Menus/scan0001.pdf
Lake Perch - Boned and buttered, served with tartar sauce
Perch Dejonge. 18.95
Fillet of Walleye :.............................. .. 12 oz 17.95
Served breaded and deep fried
Walleye Dejonge............ .. 18.95
Bluegill - Flavorful fillets, served with tartar sauce
Bluegill DeJonge 19.95

Watch out for pike imitations, they are not fishing for them commerically quite yet. Most is still frozen or frozen from Europe. I do here some is getting to New York for the Passover holiday. they are making Gefilte fish. We are too, along with the other foods. Should be another string, where to get good passover meals.

Mark Freedman
Myron and Phil