📝 About This Recipe
A legendary Chicago specialty originating from the De Jonghe's Hotel in the late 19th century, this dish is the pinnacle of seafood comfort. It features succulent jumbo shrimp enveloped in a rich, garlicky sherry-butter sauce and topped with a golden, herbed breadcrumb crust. This decadent gratin balances the sweetness of the shellfish with the savory punch of aromatic herbs and dry sherry for a truly sophisticated dining experience.
🥗 Ingredients
The Seafood
- 2 pounds Jumbo Shrimp (peeled, deveined, and tails removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Dry Sherry (for tossing the shrimp)
The De Jonghe Topping
- 1 cup Unsalted Butter (softened to room temperature)
- 6-8 cloves Garlic (very finely minced)
- 1/4 cup Dry Sherry (use a high-quality Amontillado or Fino)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Tarragon (minced)
- 1 tablespoon Fresh Chives (finely chopped)
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1.5 cups Panko Breadcrumbs (or fresh white breadcrumbs)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a large shallow baking dish or four individual gratin dishes with a small amount of butter.
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2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of sherry and 1 tablespoon of lemon juice. Set aside while you prepare the topping.
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3
In a large mixing bowl, cream the softened butter until it is smooth and light. You can use a spatula or a hand mixer for this.
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4
Add the minced garlic, the remaining 1/4 cup of dry sherry, parsley, tarragon, chives, smoked paprika, cayenne, salt, and pepper to the butter. Mix until all ingredients are fully incorporated.
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5
Gently fold in the breadcrumbs until they are evenly coated with the herb-butter mixture. The texture should be moist and crumbly, similar to a wet sand consistency.
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6
Arrange the shrimp in a single layer in your prepared baking dish. If using individual dishes, divide the shrimp evenly among them.
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7
Spread the breadcrumb and butter mixture evenly over the top of the shrimp, pressing down lightly to ensure the shrimp are well-covered.
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8
Place the dish in the center of the preheated oven and bake for 12-15 minutes. The shrimp should be pink and opaque, and the butter should be bubbling.
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9
Switch the oven to 'Broil' for the last 1-2 minutes of cooking. Watch closely and remove the dish once the breadcrumb topping is a deep golden brown and crispy.
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10
Remove from the oven and let the dish rest for 2-3 minutes. This allows the juices to settle and the sauce to slightly thicken.
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11
Garnish with a final sprinkle of fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Use high-quality dry sherry rather than 'cooking sherry,' which is often overly salty and lacks depth. Ensure your shrimp are completely dry before baking to prevent the dish from becoming watery. If you prefer a more traditional texture, use fresh breadcrumbs made from day-old French bread instead of Panko. Do not overcook the shrimp; they will continue to cook slightly in the hot butter even after being removed from the oven. For a richer flavor, you can sauté the garlic in a teaspoon of oil for 30 seconds before adding it to the butter to mellow the raw bite.
🍽️ Serving Suggestions
Serve with a warm, crusty baguette to soak up every drop of the delicious garlic-sherry butter. Pair with a crisp, acidic white wine like a Chablis or a dry Sauvignon Blanc to cut through the richness. A simple side of steamed asparagus or a bright Caesar salad provides a refreshing contrast to the heavy gratin. Serve as a decadent appetizer for a dinner party or as a main course over a small bed of angel hair pasta.