Description
Indulge in the rich flavors of Classic Shrimp de Jonghe, a beloved seafood dish originating from St. Louis. Succulent shrimp are bathed in a savory buttery wine sauce, topped with a crispy Parmesan breadcrumb mixture, and baked to perfection. This recipe is sure to impress as an appetizer or main course for any occasion.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
Butter Mixture:
- 6 tablespoons unsalted butter, divided
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup dry white wine
Breadcrumb Topping:
- 1 cup fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and butter a baking dish or ramekins.
- Sauté Aromatics: In a skillet, melt 3 tablespoons of butter and sauté onion and garlic until translucent. Add wine, reduce by half, and remove from heat.
- Prepare Topping: Combine breadcrumbs, Parmesan, parsley, lemon juice, salt, pepper, cayenne, and melted butter until crumbly.
- Assemble & Bake: Place shrimp in dish, pour wine mixture over them, top with breadcrumb mix, and bake for 15-20 minutes until golden and shrimp are cooked through.
- Serve: Garnish with parsley and enjoy hot with crusty bread.
Notes
- Use fresh shrimp for best results.
- Adjust cayenne pepper to taste for desired spice level.
- This dish is a St. Louis classic but can delight seafood enthusiasts everywhere.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Midwestern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 190mg
