Shrimp de Jonghe

Shrimp de Jonghe

Shrimp de Jonghe is a classic Chicago seafood casserole that blends succulent prawns with a rich, herbed breadcrumb topping. This elegant dish offers a perfect balance of zesty lemon, garlic, and sherry flavours, making it suitable as both an appetizer and main course.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

BBQ fillet steak with grilled mushrooms and peppercorn sauceBy Matt Tebbutt
From Saturday Kitchen

 


Nutrition Analysis: This seafood casserole provides a balanced nutritional profile with lean protein from prawns, moderate fat from butter, and complex carbohydrates from breadcrumbs. The dish offers a moderate calorie count with potential nutritional benefits from herbs and seafood.


Equipment

Ingredients

For the Topping

  • Fresh flatleaf parsley 2 tbsp, chopped
  • Breadcrumbs 60g/2¼oz
  • Lemon 1, zest only

For the Shrimps

  • Garlic ½ bulb
  • Butter 50g/1¾oz, room temperature
  • Fresh flatleaf parsley chopped
  • Amontillado sherry 100ml/3½fl oz
  • Cooking oil for frying
  • Onion 1, finely chopped
  • Fresh thyme ½ tsp, chopped
  • Raw prawns 6–8, very large, peeled and butterflied
  • Cayenne pepper pinch
  • Spring onion green tops 3, chopped, for garnish

Method

Prepare the Topping

  • Mix all the topping ingredients together in a bowl
  • Set the mixture aside for later use

Roast the Garlic

  • Preheat the oven to 200°C/180°C Fan/Gas 6
  • Place the garlic bulb half on a sheet of kitchen foil
  • Drizzle with oil and sprinkle with salt
  • Wrap the foil to completely enclose the garlic
  • Place on a baking tray and roast for 40 minutes
  • Ensure garlic is soft and golden
  • Cool for 10 minutes
  • Squeeze the roasted garlic from its skin

Prepare the Garlic Butter

  • Mix the roasted garlic with butter, parsley, and some sherry
  • Set the garlic butter mixture aside

Cook the Prawns

  • Increase the oven temperature to 220°C/200°C Fan/Gas 7
  • Heat oil in a large frying pan
  • Fry the onion and thyme until softened
  • Add the remaining sherry and cook until reduced
  • Add the prawns to the pan
  • Cook for two minutes on each side until pink
  • Transfer the mixture to an ovenproof dish
  • Sprinkle over the parsley and lemon breadcrumbs
  • Top each prawn with a knob of garlic butter mixture
  • Bake for 10–12 minutes until prawns are cooked through
  • Garnish with chopped spring onion tops
  • Serve immediately

Suggested Wine Pairing

  • Majestic: Louis Latour Chablis
    Crisp, mineral white that complements the prawns’ delicate flavour
  • Tesco: Finest Sancerre
    Zesty Loire Valley wine with citrus notes that match the lemon breadcrumbs
  • Sainsbury’s: Taste the Difference Albariño
    Spanish white with subtle salinity perfect for seafood dishes

What can you serve with this

  1. Crusty bread to soak up the garlic butter sauce
  2. Green salad with light vinaigrette
  3. Roasted asparagus with lemon zest
  4. Steamed rice to complement the prawns
  5. Garlic aioli as an additional dipping sauce

Nutri-score Health Check

Nutri-Score: B (Well-balanced)

This recipe receives a B rating due to lean protein from prawns, moderate butter content, and inclusion of herbs. The sherry and breadcrumbs slightly increase calorie density. The score has been automatically calculated from ingredients and serves as a general guide.

Recipe FAQ

  • Can I use frozen prawns? Fresh is best, but thawed large prawns work well
  • What if I don’t have Amontillado sherry? Dry white wine can be substituted
  • How do I butterfly prawns? Cut along the back, leaving tail intact
  • Can this be made ahead? Prepare up to point of baking, then refrigerate
  • Is this dish spicy? Mild, with optional cayenne for heat
  • How long will it keep? Best served immediately, refrigerate for 1-2 days
  • Can I make it vegetarian? Try with large mushrooms or tofu
  • What’s the origin of this dish? A classic Chicago seafood recipe

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