Shrimp DeJonghe

This iconic Chicago dish has roots in the early 1900s and still delivers old-school luxury in every bite. Shrimp DeJonghe brings together buttery richness, herbal brightness, and the deep umami kick of dry sherry for a nostalgic yet timeless seafood casserole. Perfect for dinner parties or a cozy weekend treat.

Each bite is layered with the decadence of melted butter, fragrant garlic, crisp-tender shrimp, and toasted breadcrumbs infused with fresh herbs. It’s one of those dishes that feels both fancy and comforting, making it ideal whether you’re looking to impress guests or simply treat yourself to a satisfying homemade meal.

Full Recipe:

2 sticks (1 cup) unsalted butter, at room temperature
1 cup plain breadcrumbs
1/2 cup dry sherry
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh tarragon, chopped
2 cloves garlic, minced
1 medium shallot, minced
Pinch ground nutmeg
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined, tail shells removed

Directions:

Preheat oven to 425°F (220°C).
In a medium bowl, mix 1 stick of the butter with the breadcrumbs, sherry, parsley, tarragon, garlic, shallot, nutmeg, 2 teaspoons kosher salt, and a generous amount of black pepper. Stir into a thick paste.
Dot the bottom of a 2-quart ceramic baking dish with the remaining stick of butter.
Layer the shrimp evenly on top of the butter.
Spread the breadcrumb mixture generously over the shrimp, mostly covering them.
Bake for 18–20 minutes, until butter is melted and bubbling, shrimp are pink and opaque, and breadcrumbs are lightly golden.
Switch oven to broil. Broil for 2–3 minutes, watching closely, until the topping becomes golden brown and crisp.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: ~400 kcal per serving | Servings: 4 to 6 servings

The Rich History Behind Shrimp DeJonghe

Shrimp DeJonghe is not just a dish—it’s a slice of Chicago’s culinary heritage. Originating in the Windy City in the late 19th or early 20th century, this luxurious casserole is widely attributed to the DeJonghe brothers, Belgian immigrants who opened the DeJonghe Hotel and restaurant in Chicago. It was at this very establishment where the dish reportedly made its debut, possibly as early as the Chicago World’s Fair in 1893.

While it’s still debated whether the DeJonghe brothers or their chef Emil Zehr deserves full credit for its invention, there is no doubt that Shrimp DeJonghe has become synonymous with classic Chicago fine dining. In fact, it was one of the first gourmet seafood dishes to gain popularity in the Midwest, blending European elegance with American comfort.

What Makes Shrimp DeJonghe Unique?

At first glance, Shrimp DeJonghe might appear to be just another baked shrimp dish, but what sets it apart is its decadent blend of ingredients and textures. The shrimp are blanketed in a rich, garlicky herb butter and then topped with a crispy breadcrumb crust infused with dry sherry and aromatic herbs like parsley and tarragon.

The dry sherry adds depth and a slight nuttiness, creating a savory profile that’s both sophisticated and comforting. The dish is baked until bubbling and golden brown, resulting in a crusty top with succulent shrimp underneath. Unlike many seafood casseroles, Shrimp DeJonghe doesn’t rely on cream or cheese; it’s all about the butter, breadcrumbs, and fresh herbs melding into something truly magical.

A Throwback to a Bygone Era

Shrimp DeJonghe belongs to a generation of food that we might call “gilded gastronomy”—rich, indulgent meals popular in the late 1800s and early 1900s. Back then, butter and shellfish were the marks of a high-class meal, and this dish embodied that opulence.

Dishes like Shrimp DeJonghe were commonly served in upscale restaurants and hotels, alongside oysters Rockefeller, lobster Newburg, and beef Wellington. While its fame may have faded in some parts of the country, it remains a staple in certain Midwestern homes and restaurants, especially those that pride themselves on traditional or heritage-inspired menus.

Cultural Significance in Chicago Cuisine

Chicago is known for its deep-dish pizza, Italian beef, and hot dogs, but Shrimp DeJonghe is part of a lesser-known—but equally rich—culinary lineage. It showcases the city’s historical connection to European immigrants, particularly those from Belgium, Germany, and Italy, who brought with them new flavors and techniques that merged beautifully with American ingredients.

Many native Chicagoans grew up eating this dish at family gatherings or seeing it listed on menus at long-standing local restaurants. While not as commonly found in modern establishments, it’s having a quiet resurgence, especially as more food lovers turn to retro and nostalgic cuisine for inspiration.

Modern Variations and Customization

Although the traditional recipe remains largely unchanged, modern cooks have found ways to personalize Shrimp DeJonghe. Some recipes add a splash of lemon juice or zest for brightness. Others introduce additional herbs like marjoram, chervil, or chives.

There are also lighter variations that reduce the amount of butter or use gluten-free breadcrumbs. You might even find contemporary takes that substitute scallops or crab for shrimp, offering a new spin while preserving the heart of the dish. Vegetarian adaptations exist too, using mushrooms in place of seafood to mimic the umami-rich texture.

The base recipe is remarkably forgiving, allowing home chefs to tweak it according to preference or dietary needs without losing its essence. Whether served in individual ramekins for an elegant appetizer or scooped family-style from a baking dish, Shrimp DeJonghe adapts beautifully to different settings.

Ideal Occasions to Serve Shrimp DeJonghe

Shrimp DeJonghe is versatile enough for both casual and upscale gatherings. It makes a luxurious starter for a holiday meal or a satisfying centerpiece for a romantic dinner at home. It’s also a great way to introduce guests to a lesser-known regional specialty that packs a big flavor punch.

Because it’s baked in the oven, it allows the host to prepare other dishes while it finishes cooking. It pairs exceptionally well with crusty bread, a crisp white wine like Sauvignon Blanc, or even a dry rosé. Serve it with a simple green salad or roasted vegetables to round out the meal.

For those who love meal prepping, Shrimp DeJonghe can be assembled in advance and refrigerated, then baked fresh when it’s time to eat. It also makes great leftovers, with the flavors deepening as it sits.

How It Compares to Other Shrimp Dishes

Many people associate shrimp with dishes like scampi, gumbo, or coconut shrimp, but Shrimp DeJonghe holds its own in both flavor and elegance. Compared to shrimp scampi, it’s richer and more robust, relying on baked textures instead of a sautéed sauce.

Unlike Cajun or Creole shrimp dishes that bring heat and bold spices, Shrimp DeJonghe leans into herbaceous, buttery complexity. It’s more subtle in seasoning, but that’s part of its charm—it’s a dish that draws you in slowly, building flavor with every bite.

This recipe is also a standout among casserole-style shrimp dishes, which often include rice, cheese, or heavy cream. Shrimp DeJonghe’s simplicity and focus on high-quality butter and seafood put it in a class of its own.

Tips for Perfecting Shrimp DeJonghe at Home

Getting Shrimp DeJonghe just right means paying attention to detail. Here are a few tips for achieving optimal results:

Use fresh herbs whenever possible. Dried herbs don’t offer the same aromatic lift and can change the balance of flavors.
Select high-quality shrimp, preferably wild-caught and deveined for convenience. Avoid pre-cooked shrimp, as they’ll dry out during baking.
Don’t skip the sherry. This ingredient isn’t just a fancy touch—it plays a key role in building the dish’s signature flavor.
Watch closely when broiling. The breadcrumb topping can go from golden to burned in seconds. Always broil on high with the oven light on and stay nearby.
Make it your own. Don’t be afraid to try lemon zest, cayenne, or even a pinch of smoked paprika if you’re in the mood to experiment.

Why This Recipe Still Matters Today

Shrimp DeJonghe has stood the test of time not just because it’s delicious, but because it captures a specific moment in American food history. It reflects an era when meals were about indulgence, refinement, and celebration. Today, in a world that often focuses on fast and functional food, dishes like Shrimp DeJonghe remind us of the joy of slow cooking, quality ingredients, and culinary storytelling.

Revisiting this recipe is a way to connect with Chicago’s rich food traditions, to taste something that once wowed diners in gilded hotel dining rooms, and to preserve a cultural gem for new generations.

Conclusion

Shrimp DeJonghe may not have the mainstream fame of deep-dish pizza or shrimp scampi, but it more than earns its place among America’s most storied dishes. With its buttery richness, aromatic herbs, and elegant presentation, it’s a recipe that brings together heritage, flavor, and comfort in every bite.

Perfect for special occasions or just because you’re craving something indulgent, Shrimp DeJonghe deserves a spot in your culinary rotation. Whether you stick to the traditional method or put your own spin on it, you’ll be serving up a classic that’s stood strong for over a century—and will likely be enjoyed for many more to come.