What is Shrimp De Jonghe? A Classic Chicago Dish You Need to Try

My version of a classic: garlicky, buttery Shrimp DeJonghe.

This has been one of the most incredible food weeks of my life, and this post is the result. Taking a historically important recipe—one that was famously reworked several times since the 1890s—and being so disappointed in all the recipes I found that I reworked it and came up with something magical. A chef’s dream. It’s what cooking is all about for me.

For 30 years I was a huge fan of Morton’s The Steakhouse. Up until the last 10 years when independent steakhouses began to push out some of the old chains, Morton’s was the best of the best. And one of the only luxe chains to serve dry-aged prime beef along with superb starters and steakhouse sides. I loved the Minneapolis location, and it was easily the best steakhouse in our entire state. Service was amazing, food was spectacular, and the ambience was divine—even though it was in a basement of an office building! Over the years, the best steakhouses are now independents, from 4 Charles in New York City to Bazaar Meat in Las Vegas and Chicago to Wolfgang Puck’s Cut, which was the first of it’s kind (of course Wolf was the trailblazing leader in the idea of remaking the classic American steakhouse) and all the way up to the most recent opening, Daniel Boulud’s incredible new spot La Tete D’or. All of these restaurants are superb.

One dish I used to order all the time at Morton’s was the Shrimp DeJonghe because it was a shareable appetizer. I never thought to research the dish until I decided to dedicate this week to the city of Chicago. I started to delve into the historical dishes that make up Chicago food history, and there was Shrimp DeJonghe. Fascinatingly, the old historically accurate recipe is in many ways more appealing, lighter and tastier than the conventional recipe that started to be cooked over time at so many different restaurants in Chicago and around the country. After I played around with this recipe for a while, I realized that the shrimp would always be overcooked. The sauce would always be broken—delicious but broken—breadcrumbs were tough, and the flavors weren’t bold enough. So I decided just to break it down into its parts, and I find that I’ve now perfected a recipe that I think you will love. By treating the breadcrumbs separately from the shrimp and not cooking them together, you come out with a delicious garlicky, buttery, herby, smooth sauce bound around perfectly slow-cooked tender shrimp with a wonderful dome of seasoned breadcrumbs on top, the essence of great Shrimp DeJonghe.

Shrimp DeJonghe is one of Chicago’s oldest and most distinctive culinary creations, dating back to the late 19th century. The dish was invented by the DeJonghe brothers—Henri, Pierre and Charles—Belgian immigrants who operated the DeJonghe Hotel and Restaurant at 12 East Monroe Street during the 1893 Worlds Columbian Exposition. Originally intended as a practical, luxurious dish to highlight seafood, Shrimp DeJonghe became famous for its rich garlic-butter flavor and comforting, contrasting breadcrumb topping. By the early 20th century, it had spread to other iconic Chicago restaurants such as Fritzel’s and The Berghoff. Fritzel’s, a posh Loop restaurant, was especially famous for its rendition, often serving Shrimp DeJonghe to celebrities and dignitaries until it closed in the 1970s. Though the dish waned in popularity during the later 20th century, a few Chicago stalwarts kept the tradition alive. Today, classic establishments such as Hugo’s Frog Bar & Fish House and some old-school supper clubs occasionally feature Shrimp DeJonghe on their menus, keeping the buttery, garlicky tradition intact. Despite its quieter presence, it remains a beloved symbol of Chicago’s early dining scene—an edible time capsule linking back to the Gilded Age grandeur of downtown Chicago.

Here are some restaurants that still serve the dish today in Chicago. Any errors or omissions are mine alone.

And sadly, Morton’s no longer serves the dish according to their current menu.

Shrimp DeJonghe has always been a decadent casserole featuring large, tender shrimp nestled under a thick, golden blanket of seasoned breadcrumbs infused with copious amounts of garlic, butter and sherry or white wine. The shrimp are baked until the breadcrumbs crisp at the edges, creating a contrast between the crunchy topping and the succulent seafood beneath. Rich and aromatic, the dish is often served piping hot in individual ramekins or shallow gratin dishes, sometimes finished with a squeeze of lemon. Its flavor is boldly buttery and garlicky yet delicately balanced by herbs such as parsley and subtle notes of wine, offering old-world opulence in every bite.

Based on historic sources (including the Palmer House archives, Chicago Historical Society and more resources), heres the way it’s been cooked for the last 75 years.

I don’t like it at all and don’t like the way it turned out. Too much butter. So much about this dish was lacking. I include it so you can see my thought process in changing it.

Recipe: Classic Shrimp DeJonghe

Ingredients:

• 1 ½ lbs. large shrimp (16–20 count), peeled and deveined
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups fresh breadcrumbs (preferably from white bread, no crusts)
• 4 cloves garlic, finely minced
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons dry sherry (or dry white wine)
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Optional: pinch of cayenne pepper for slight heat

Preheat the oven to 375 degrees.

Prepare the butter mixture: In a large bowl, cream the softened butter until fluffy. Add the minced garlic, parsley, sherry, lemon juice, Worcestershire sauce, paprika, salt and pepper. Mix thoroughly.

Prepare the breadcrumbs: Fold the breadcrumbs into the butter mixture gently until fully incorporated.

Assemble the dish: Lightly butter a shallow baking dish (or four individual ramekins). Arrange the shrimp in a single layer. Evenly spread the breadcrumb-butter mixture over the shrimp.

Bake uncovered for about 15–20 minutes or until the shrimp turn pink and the breadcrumb topping is golden brown and crisp.

Optional finishing: Broil briefly for 1–2 minutes at the end if a more deeply browned crust is desired.

Serve hot, with lemon wedges and parsley garnish if desired. Key Authentic Notes:

• Garlic and sherry are non-negotiable—both are defining flavors.
• Fresh breadcrumbs are crucial for the fluffy, tender topping.
• Softened butter, not melted, ensures the breadcrumbs stay light, not soggy.
• Dry sherry was historically used; modern recipes sometimes swap for dry white wine, but sherry is truer to the original.
• The dish should be rich, garlicky, buttery but never greasy.

This is the original 1890’s DeJonghe-style version taken from a 1910 cookbook of Chicago hotel dishes and handwritten records associated with the DeJonghe Hotel. Its simpler but captures the soul of the dish perfectly. Heres the OG version:

Ingredients:

• 1 lb. large shrimp, cleaned
• ½ cup butter (softened)
• 1 cup dry breadcrumbs (hand-crushed)
• 2–3 cloves garlic, very finely minced
• 2 tablespoons dry sherry
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• Pinch of salt
• Dash of white pepper (not black)
• Pinch of cayenne pepper (optional)

Boil the shrimp lightly in salted water for 1–2 minutes (they should be just starting to curl, not fully cooked). Drain well.

Mix butter, garlic, parsley, lemon juice, sherry, salt, white pepper and cayenne (if using) until smooth and aromatic.

Fold the breadcrumbs gently into the butter mixture.

Arrange the blanched shrimp in a buttered baking dish (single layer).

Spread the butter-crumb mixture evenly over the shrimp.

Bake in a hot oven (then considered about 375–400 degrees) until shrimp are tender and crumbs are golden—about 10–12 minutes.

Serve immediately, garnished with parsley sprigs and lemon slices.

Historical differences:

• Shrimp were lightly pre-poached before baking, not raw.
• White pepper was used instead of black for a milder flavor.
• The breadcrumb topping was lighter and less heavy, more crumbly.
• No Worcestershire sauce or paprika yet—those were 1930s additions!

This version feels slightly lighter and fresher to me than today’s richer restaurant versions. It was meant as a showy, elegant appetizer for hotel dining rooms. But it was far from perfect for today’s food style.

Here is my version.

Shrimp De Jonghe Recipe

FAQ

What is the difference between shrimp scampi and Shrimp de Jonghe?

Where did Shrimp de Jonghe originate?

How do you pronounce Shrimp de Jonghe?

The pronunciation of “Shrimp de Jonghe” is commonly said as “shrimp duh-JONG” or “shrimp duh-ZHONG.” This classic dish features shrimp mixed with garlic, sherry, parsley, and breadcrumbs, making it a flavorful option whether served over pasta or as an appetizer.

What does de jonghe mean?