Shrimp DeJonghe

Shrimp DeJonghe, or Shrimp de Jonghe, 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.

[1] 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.

[2][3] 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.

[4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972.