Shrimp Dejonge

I am not sure I am spelling it right... I feel that there should be an "h" in there somewhere, but whatever.

In any case, we at at Sabatino's last night and everything was great-- except the Shrimp Dejonge, which was only okay. SD is one of my favorite things in the world. But since my beloved Burgundy Inn departed, I can't find a good source. Any tips?

Shrimp De Jonghe, a Chicago original (first served at De Jonghe’s) does not seem to make the cut on most local menus. I liked the version of this dish I got at Carson’s: very fresh shrimp in a white sauce, baked with cheese and a lot of garlic.

Carson’s
612 N Wells St
Chicago
312.280.9200

Myron & Phil's has an excellent old school version. They will also cook any fish on their menu DeJonghe style.

Myron & Phil's
3900 W. Devon
Lincolnwood, IL
847-677-6663

never heard of it w/cheese.


the way i learned to make it many years ago is w/ chopped garlic, butter, noilly prat extra dry vermouth, shrimp, breadcrumbs, parsley, s&p. bake in a sm cassarole and squeeze of lemon over the top.

borismom wrote:I am not sure I am spelling it right... I feel that there should be an "h" in there somewhere, but whatever.

In any case, we at at Sabatino's last night and everything was great-- except the Shrimp Dejonge, which was only okay. SD is one of my favorite things in the world. But since my beloved Burgundy Inn departed, I can't find a good source. Any tips?

I really like the version at Hugo's Frog Bar. Generally, I'm not a sdd lover, that kinda cooked shrimp I just do not like. Hugo's I like. The shrimp are big and firm. Instead of cooking in the sauce, getting that cooked shrimp taste, they broil them first, and then drip the garlic butter over. Give it a try.

jazzfood wrote:never heard of it w/cheese.

Cheese is not standard, but not unheard of, in SDD (cf: http://www.cooks.com/rec/doc/0,1717,151164-254207,00.html

I like the combo of cheese and seafood, as in Coquille St. Jacques, etc.

Hammond

jazzfood has posted the correct method.

Hugo's has a good version, but I may be biased since I worked there. But it was pretty much 1 C. lemon juice, 1 C. mustard, 2 C. Garlic, 3 C. white wine and 4# Butter, if I recall from memory. Kind of make it like a beurre blanc. Pour over the shrimp. Roasting salt. Top with fresh made bread crumbs and chopped parsley. Bake until golden. I used to eat this a lot. It is not bad if you sub a white fleshed fish for the shrimp, either.

1 C. lemon juice, 1 C. mustard, 2 C. Garlic, 3 C. white wine and 4# Butter,

That's quite a tantalizing recipe, Ryan. Especially that "4# butter!" How much shrimp are we talking about with those quantities?

I can't remember where I got my recipe off the net when I made it, but this one is pretty close (no, not the one at the top with the flaked cocoanut! Scroll down a bit), but I did have a bit of dijon mustard in mine. I would assume the (ahem) big batch above did not use Plochman's Yellow.

This is for a lot (we would sell 25-30 orders per night.) Dijon mustard is all that any restaurant ever really cooks, at least through my experiences. You could easily scale this down to suit your needs.

Morrison Wood, a Chicago columnist and cookbook author of the 1940s and '50s, wrote about Shrimps de Jonghe in an old volume of Chicago History. He claims to have received the recipe directly from the owner Henri, known as Papa de Jonghe.

Perhaps this is the “real” recipe for Shrimps de Jonghe: crushed garlic, butter, salt, tarragon, parsley, shallots, nutmeg, thyme, breadcrumbs, and sherry are blended together. Alternate layers of cooked shrimp and the crumb mixture are placed in a casserole and baked in a hot oven for 20 minutes. No measurements are given.

I 2nd stevez in that Myron & Phil's had the best 'older' version. Dying to try that Hugo's recipe, but I do seem to remember tasting a little sherry in the Myron version, so I'd add that, along with a little finely minced shallots.

Rene G wrote:Perhaps this is the “real” recipe for Shrimps de Jonghe: crushed garlic, butter, salt, tarragon, parsley, shallots, nutmeg, thyme, breadcrumbs, and sherry are blended together. Alternate layers of cooked shrimp and the crumb mixture are placed in a casserole and baked in a hot oven for 20 minutes. No measurements are given

That is roughly the combination of ingredients in James Beard's Fish Cookery written in the 1954. Interesting the recipe preamble has the following comment, "No one seems to know where this dish originated, but it is very popular in the South and parts of the Middle West."

Shrimp de Jonghe adapted from James Beard's Fish Cookery

2 cloves garlic
1 teaspoon each of chopped parsley, chopped chervil, chopped shallots and chopped tarragon
salt
Pinch each of nutmeg, mace, freshly ground black pepper
1/4 pound butter
2/3 cup bread crumbs
1/2 cup dry sherry
2 pounds shrimp

Crush garlic, then work garlic and herbs into softened butter. Blend into the butter the bread crumbs and sherry.

Shell and clean shrimp, then boil in salted water for 3 minutes.

Butter 6-8 ramekins or individual baking dishes. Layer shrimps and herbed butter alternately in the ramekins. Top with buttered bread crumbs. Bake in a 400 degree oven for 10-15 minutes.

Regards,

Whatever the individual preparation, I always wanted to try this dish while living in Chicago (and have even spotted it on a few menus here in Vegas) but was hesistant, if only because I did not know how to pronounce it. I'm guessing it isn't quite like how it should sound in Dutch (Duh-YONCCH-uh). Any help with this, so I can at long last treat my body to this undeniably healthy taste sensation?

-- Vincent Van Rebbe

Deee Jong (J as in genesequa)

stevez wrote:Deee Jong (J as in genesequa)

Well, Steve, the way you make it, it sounds vaguely Korean. And is Genesequa the lost character from Pinocchio? (I assume you mean Je ne sais quoi??) Help, help, is there a linguist in the house?? Oh, I'll be the first to admit - I'm a ball-bustin' jerk, no doubt, but, hey, you love me all the same, right? (on a non-related, absurd note, I'm thinking that Dee Jong was the lesser-known sister of a famous 70's-era female novelist who wrote about women's liberation and independence in the modern world as it relates to food, not sex. Her bestselling book? Why, "Fear of FRYing", of course... I KILL me!!!)

-- Hungryharpie

hungryrabbi wrote:

stevez wrote:Deee Jong (J as in genesequa)

Well, Steve, the way you make it, it sounds vaguely Korean. And is Genesequa the lost character from Pinocchio? (I assume you mean Je ne sais quoi??) Help, help, is there a linguist in the house?? Oh, I'll be the first to admit - I'm a ball-bustin' jerk, no doubt, but, hey, you love me all the same, right? (on a non-related, absurd note, I'm thinking that Dee Jong was the lesser-known sister of a famous 70's-era female novelist who wrote about women's liberation and independence in the modern world as it relates to food, not sex. Her bestselling book? Why, "Fear of FRYing", of course... I KILL me!!!)

-- Hungryharpie

Yes to all of the above. I didn't think you would relate to "Fear of Flying", but since you mention it, Shrimp DeJonghe is actually Erica's somewhat small of stature younger brother. He added the "he" ending to his name to add a little class, but it's still pronounced the same way.

Shrimp de Jonghe is one of the specialties at Petterino's, or at least it was last time I was there. Can't speak to its quality, since I've never had it, but here's a review from some time back.

http://metromix.chicagotribune.com/dini ... 1109.story

Shrimp de Jonghe is pretty well established as having originated at de Jonghe's Hotel and Restaurant, 12 E. Monroe St. (1899-1923). Pierre, Henri and a third de Jonghe brother came to Chicago from Belgium in 1891 and ran a restaurant at the 1893 World's Colombian Exposition before opening their Monroe Street place. It's unclear whether one of the de Jonghes or their chef, Emil Zehr, actually created the namesake recipe, which is probably the earliest dish associated with Chicago.

Carmichael's does an excellent, classic version, although it's been about a year since I last tried it.

Carmichael's Chicago Steak House
312/433-0025
www.carmichaelsteakhouse.com
1052 W. Monroe St.
Chicago, IL 60607

LAZ wrote:Pierre, Henri and a third de Jonghe brother came to Chicago from Belgium in 1891 and ran a restaurant at the 1893 World's Colombian Exposition before opening their Monroe Street place.

In addition to the three brothers, the mother and three sisters were involved in the early days of de Jonghe’s. The restaurant was located at Randolph & State for a short time before it moved to the Monroe location where it lasted until Prohibition. This from Morrison Wood (see above).

Miramar in Highwood serves it as an appetizer or entree. It was the only time I've had it, so I can't compare, but it was simple, sizzling hot, and yummy.

Thanks! I gotta lotta eatin' to do!

Hi,

I made Shrimp de Jonghe last night adding an extra step learned from Cook's Illustrated's method for shrimp cocktail. I made a broth from the shells, then cooked the shrimp in it. The shrimp were $4.99 a pound from H-Mart, that once brined and cooked were really quite flavorful.

The double-infused shrimp broth became breakfast this morning when I dropped in homemade wonton's from CrazyC. I have just short of a quart left, that I will use for some other dumplings.

Regards,