Shrimp DeJonghe
From Infogalactic: the planetary knowledge core
Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.
It has the oldest pedigree of Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923).[1][2] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.[3]
See also
References
- ↑ Encyclopedia of Chicago: Belgians
- ↑ Hallmark Magazine: Shrimp DeJonghe[dead link]
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
External links
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