When it comes to classic American seafood dishes with European influence, few can rival the rich, elegant appeal of Shrimp DeJonghe. As someone who’s spent years exploring seafood cuisine, I can confidently say this Chicago-born delicacy deserves a place in every home cook’s repertoire. Today, I’m sharing my definitive guide to creating this buttery, herb-infused dish that’s sure to impress even the most discerning dinner guests.

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How to Make Shrimp DeJonghe

Quick Overview

Shrimp DeJonghe transforms simple ingredients into a sophisticated dish that strikes the perfect balance between comforting and elegant. What makes this recipe truly special is its luxurious butter-garlic sauce that bathes plump shrimp, all topped with a golden, herb-infused breadcrumb crust. Despite its impressive presentation, Shrimp DeJonghe is surprisingly straightforward to prepare, requiring just about 40 minutes from start to finish.

The beauty of Shrimp DeJonghe lies in its textural contrasts – the tender, succulent shrimp nestled beneath a crispy, buttery topping creates an irresistible combination in every bite. The garlic-forward flavor profile is complemented by fresh herbs and a subtle hint of heat, resulting in a dish that feels both familiar and special. Whether you’re planning a dinner party or simply want to elevate your weeknight cooking, this creamy, indulgent shrimp dish delivers restaurant-quality results with minimal effort.

The Ingredients I Use to Bring My Shrimp DeJonghe to Life

For the shrimp:

2 pounds large shrimp (21-25 count), peeled and deveined, tails left on
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons fresh lemon juice

For the DeJonghe butter mixture:

12 tablespoons (1½ sticks) unsalted butter, softened
6 cloves garlic, finely minced
2 medium shallots, finely minced (about ¼ cup)
¼ cup fresh parsley, finely chopped
2 tablespoons fresh tarragon, finely chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¼ teaspoon crushed red pepper flakes
½ teaspoon paprika
¼ teaspoon cayenne pepper (adjust to taste)
¾ teaspoon kosher salt
¼ cup heavy cream

For the breadcrumb topping:

1½ cups panko breadcrumbs
¼ cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, finely chopped
2 tablespoons olive oil
Zest of one lemon

For garnish:

2 tablespoons fresh parsley, chopped
Lemon wedges

Step-by-Step Instructions

Step 1: Prepare the Shrimp

Begin by properly cleaning your shrimp if you haven’t purchased them already peeled and deveined. Pat the shrimp dry with paper towels – this important step ensures they’ll sauté properly rather than steam. In a medium bowl, toss the shrimp with salt, pepper, and lemon juice. Let them marinate at room temperature for 10 minutes to absorb these flavors.

Heat the olive oil in a large skillet over medium-high heat until it’s hot and shimmering, but not smoking. Working in batches to avoid overcrowding the pan, add the shrimp in a single layer and cook for approximately 1-2 minutes per side until they’re just turning pink and starting to curl. The shrimp should be slightly undercooked at this stage, as they’ll finish cooking in the oven. Transfer the partially cooked shrimp to a plate and set aside.

Step 2: Create the DeJonghe Butter Mixture

In a mixing bowl, combine the softened butter, minced garlic, minced shallots, chopped parsley, tarragon, thyme, red pepper flakes, paprika, cayenne pepper, and salt. Using a fork or rubber spatula, thoroughly mix these ingredients until well combined. The herbs and spices should be evenly distributed throughout the butter.

Slowly incorporate the heavy cream into the butter mixture, stirring continuously until fully integrated. The cream adds a luxurious richness and helps create that signature creamy texture that makes Shrimp DeJonghe so special. Set this mixture aside while you prepare the breadcrumb topping.

In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, and lemon zest. Drizzle the olive oil over the mixture and toss thoroughly to ensure even coating. The oil will help the breadcrumbs achieve that beautiful golden-brown color during baking. The breadcrumb mixture should feel slightly moistened but still loose and crumbly.

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or individual ramekins if you prefer individual servings.

Step 4: Assemble the Dish

Arrange the partially cooked shrimp in a single layer in your prepared baking dish. If using individual ramekins, divide the shrimp evenly among them. Try to arrange the shrimp with minimal overlap to ensure even cooking and proper coverage with the butter mixture.

Using a rubber spatula, spread the DeJonghe butter mixture evenly over the shrimp. Make sure each shrimp is generously coated, as this butter mixture will melt during baking to create the creamy sauce that defines this dish.

Sprinkle the breadcrumb mixture over the butter-covered shrimp, creating an even layer across the top. Resist the urge to press the breadcrumbs down – a light, airy application ensures maximum crispiness.

Step 5: Bake to Creamy Perfection

Place the baking dish in the preheated oven and bake for 15-18 minutes, until the breadcrumbs turn a beautiful golden brown and the butter is bubbling around the edges. For the final 2 minutes, you can switch to the broiler setting to achieve extra crispiness on the breadcrumb topping, but watch carefully to prevent burning.

Take the dish out of the oven and let it rest for 3 to 5 minutes before serving. This short pause helps the sauce settle and thicken a bit. Finish with a sprinkle of fresh chopped parsley and serve with lemon wedges for a bright, zesty touch.

For an elegant presentation, serve Shrimp DeJonghe straight from the baking dish at the table, or plate individual portions, making sure to spoon plenty of the creamy butter sauce over each serving.

What to Serve Shrimp DeJonghe With

Shrimp DeJonghe’s rich, buttery profile pairs beautifully with sides that complement without competing with its luxurious flavor:

Crusty Bread: A simple French baguette or sourdough bread is essential for soaking up every last bit of the magnificent butter sauce. Consider lightly toasting the bread for textural contrast.
Simple Pasta: Angel hair pasta or linguine tossed with olive oil, lemon, and herbs makes an excellent base for the shrimp and sauce. The pasta absorbs the flavorful sauce, creating a complete meal.
Rice Options: Steamed jasmine rice or a lemon herb rice pilaf provides a neutral canvas that allows the shrimp to remain the star while soaking up the delicious sauce.
Vegetable Sides: Roasted asparagus, haricots verts (French green beans), or a simple salad of mixed greens with a light vinaigrette balances the richness of the dish with fresh flavors.
Beverage Pairings: A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully. For non-alcoholic options, sparkling water with a squeeze of lemon or cucumber provides a refreshing counterpoint.
Serving Occasion: Shrimp DeJonghe makes an impressive dinner party entrée, but can also serve as an upscale appetizer when prepared in individual ramekins. It’s particularly well-suited for special occasions when you want to create a memorable dining experience without spending hours in the kitchen.

Top Tips for Perfecting Shrimp DeJonghe

After years of preparing this classic dish, I’ve gathered these invaluable insights that will help you achieve restaurant-quality results:

Shrimp Selection and Preparation: Choose large or jumbo shrimp (21-25 or 16-20 count per pound) for the best presentation and texture. Fresh is ideal, but high-quality frozen shrimp work well when thawed properly – overnight in the refrigerator, never under running water which can make them waterlogged. Leave the tails on for an elegant presentation and a handle for eating.
Butter Temperature: Ensure your butter is properly softened but not melted for the DeJonghe mixture. Room temperature butter (about 65°F/18°C) incorporates air when mixed, creating a lighter, more luxurious sauce. If your butter is too cold, the mixture will be lumpy; too warm, and it won’t hold the herbs and spices in suspension.
Breadcrumb Secrets: While panko delivers superior crunch, you can substitute regular breadcrumbs in a pinch. For homemade breadcrumbs with exceptional flavor, process day-old sourdough or French bread in a food processor with a clove of garlic and your herbs of choice. The breadcrumb layer should be substantial enough to create texture but not so thick that it prevents the butter from bubbling through.
Make-Ahead Strategy: This dish can be partially prepared in advance – prepare the butter mixture and breadcrumb topping up to two days ahead and store separately in the refrigerator. The shrimp can be cleaned and marinated up to 8 hours ahead. Assemble just before baking for the freshest results.
Common Mistakes to Avoid:

Overcooking the shrimp initially – they should be just barely pink before baking
Using cold ingredients straight from the refrigerator, which prevents even cooking
Adding too much salt, as the Parmesan already contributes saltiness
Skipping the resting period after baking, which is crucial for sauce development

Storing and Reheating Tips

While Shrimp DeJonghe is undoubtedly at its magnificent best when freshly prepared, proper storage and reheating techniques can help maintain quality if you find yourself with leftovers:

Refrigeration: Transfer any leftover Shrimp DeJonghe to an airtight container and refrigerate promptly. When properly stored, it will keep for up to 2 days. The butter sauce will solidify when chilled – this is normal and will return to its creamy state when reheated.

Freezing Considerations: I generally don’t recommend freezing this dish, as both the texture of the shrimp and the emulsion of the butter sauce can be compromised when thawed. However, if you must freeze it, store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating Method: The key to successfully reheating Shrimp DeJonghe is gentle heat to prevent the shrimp from becoming rubbery and the sauce from separating. Preheat your oven to 325°F (165°C) and cover the dish with aluminum foil. Bake for approximately 10-15 minutes until warmed through, then remove the foil and place under the broiler for 1-2 minutes to re-crisp the breadcrumb topping.

Avoid using the microwave if possible, as it tends to unevenly heat the dish and can make the shrimp tough. If you must use a microwave, use 50% power and heat in 30-second intervals, checking frequently.

Refreshing the Dish: When reheating, consider adding a small pat of fresh butter on top before placing in the oven to rejuvenate the sauce. A squeeze of fresh lemon juice and a sprinkle of chopped parsley just before serving can also help revitalize the flavors.

Repurposing Leftovers: If you prefer not to have the same meal twice, leftover Shrimp DeJonghe makes an excellent pasta sauce – simply chop the shrimp into smaller pieces and toss with freshly cooked pasta. Add a splash of cream or pasta water to loosen the sauce if needed.

Shrimp DeJonghe represents that perfect intersection of simplicity and sophistication – a dish that delivers impressive flavor with straightforward technique. By following these detailed instructions and incorporating my professional tips, you’ll create a memorable seafood experience that’s bound to become a favorite for special occasions and elevated weeknight dinners alike. The creamy butter sauce and crispy topping transform ordinary shrimp into something truly extraordinary, proving once again that sometimes the most unforgettable dishes are built on simple ingredients prepared with care and attention to detail.

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