Entree: United States – Midwestern United States (Illinois) – Shrimp DeJonghe

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined, tails on (approx. usable weight)
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 shallots, finely minced (about 2 oz / 60 g)
- 6 cloves garlic, minced (about 18 g)
- 1/3 cup (80 ml) dry sherry
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (packed) fresh parsley, chopped (about 20 g)
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 cup (100 g) fresh breadcrumbs or panko
- 3/4 cup (75 g) finely grated Parmesan cheese
- 2 cups (340 g) dry orzo
- 4 cups (960 ml) low-sodium chicken broth or vegetable broth
- Zest of 1 lemon
- 1 lb (450 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil (for green beans)
- 2 tbsp (28 g) unsalted butter, melted (to toast breadcrumbs)
- Lemon wedges, for serving

Instructions

Short Description:
Classic Chicago-style baked shrimp in a garlicky sherry-butter and breadcrumb topping, expanded here into a complete main course served over lemon-parsley orzo with sautéed green beans. The dish keeps the DeJonghe Hotel flavors while adding starch and veg to stand alone as an entrée.

Regional Notes:
This is the Illinois (Chicago) Shrimp DeJonghe tradition: large shrimp baked under a garlic, sherry, butter, parsley, and breadcrumb crust first popularized at the DeJonghe Hotel. Unlike appetizer-only versions, this recipe pairs the baked shrimp with orzo and green beans to create a full Midwestern entrée while preserving the signature sherry-garlic-breadcrumb topping.

1. Preheat the oven to 425°F (220°C). Lightly butter or oil a 9x13-inch (23x33 cm) shallow baking dish or an ovenproof skillet.
2. Bring the 4 cups (960 ml) broth to a boil in a medium saucepan. Add the orzo, reduce heat to a simmer, and cook until al dente, about 8–9 minutes. Drain any excess liquid, stir in lemon zest and 1 tbsp (14 g) butter, then fluff and keep warm.
3. While the orzo cooks, blanch the green beans: bring a pot of salted water to a boil, add the green beans and cook 2–3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking, then drain again. Toss the beans with 1 tbsp (15 ml) olive oil and a pinch of salt; set aside.
4. In a small skillet over medium heat, melt the 2 tbsp (28 g) butter for the breadcrumbs. Add the breadcrumbs and toast, stirring, until golden, 3–4 minutes. Remove from heat and stir in 1/2 cup (38 g) of the grated Parmesan. Set the topping aside.
5. In a medium sauté pan, heat 6 tbsp (85 g) butter with 2 tbsp (30 ml) olive oil over medium heat. Add the minced shallots and cook until softened, about 2–3 minutes. Add the garlic and cook 30–45 seconds until fragrant.
6. Pour in the 1/3 cup (80 ml) dry sherry and simmer until slightly reduced, about 1–2 minutes. Stir in the lemon juice, chopped parsley, 1 1/2 tsp salt, 1/2 tsp pepper, and red pepper flakes if using. Remove from heat.
7. Arrange the cooked orzo in the prepared baking dish in an even layer. Nestle the shrimp in a single layer over the orzo, distributing them so each serving will have shrimp. Spoon the warm sherry-garlic butter evenly over the shrimp and orzo.
8. Sprinkle the breadcrumb-Parmesan mixture evenly over the shrimp. Finish with the remaining 1/4 cup (37 g) grated Parmesan.
9. Bake in the preheated oven until the breadcrumbs are golden and the shrimp are opaque and just cooked through, about 8–12 minutes depending on shrimp size. Do not overbake.
10. While the Shrimp DeJonghe bakes, rewarm the green beans briefly in a skillet over medium heat just to heat through, about 2 minutes.
11. Remove the baking dish from the oven and let rest 2 minutes. Garnish with extra chopped parsley and serve spooning shrimp and breadcrumb topping over plates of orzo with a portion of green beans alongside. Offer lemon wedges for squeezing.