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Shrimp DeJonghe

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Chicago is known for creating many different original dishes. Several dishes made with beef, as well as pizza are well known all over the United States as having their roots in Chicago. Though Shrimp DeJonghe might not be as popular as the above mentioned dishes, it definitely constitutes a classic Chicago dish and has to get back to some menus around town. Actually, Shrimp DeJonghe is considered as being one of Chicago's most traditional delicacy. This dish is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. This tasty dish can be served as an appetizer or a main course.

It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923). The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.

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Shrimp DeJonghe,


WCC 32: Shrimp De Jonghe (Garlic!!),