Shrimp De Joghne (Chicago Classic, Family Recipe)
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Jump to RecipeThis Shrimp de Joghne recipe is yet another classic from the Family Recipe vault. This was a super popular recipe in the Chicagoland area.
According to my dad, was one of the most popular recipes from my grandparent’s restaurant/supper club.
Lucky for me, my dad still makes it to this day. He prepped a big pan for us a few years ago when Brett and I were at the cottage for the 4th of July – and it was a big hit. I actually found 2 similar shrimp de Joghne recipes in one of my grandparent’s favorite cookbooks: The Antoinette Pope School cookbook, if you want to check it out for reference. The below is my family’s tried & true recipe.
This Shrimp de Joghne Recipe Is:
- Creamy
- Bright
- Flavorful
- Fresh
- Decadent
- A Great Main Course
- A Chicago Staple in the mid-1900s
Comfort Food Shrimp Recipes for the WIN!
This baked Shrimp De Joghne is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday dinner as well. The oven does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
What’s In Shrimp De Joghne?
- Onion, Parsley, Garlic
- Shrimp – you can buy pre-cooked shrimp, or buy uncooked shrimp and peel and de-vein them yourself.
- Paprika – for a hint of spice and great flavor!
- Sherry Wine
- Parmesan Cheese
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
- Breadcrumbs OR these great Panko Breadcrumbs for the topping: use this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!
- Accent Seasoning Salt – I see this Accent Seasoning come up often in my old family recipes – a great way to add a little flavor to the dish without a ton of sodium.
How Do I Make Shrimp De Joghne?
For The Topping:
Soften the butter, and mix all ingredients together. Pat into a block and refrigerate or freeze.
For The Shrimp:
Cook shrimp according to the packaging, de-vein/de-tail all. Place them in a oven safe baking dish which has been lightly coated in butter so the shrimp doesn’t stick. Crumble the topping over the shrimp, and spread evenly across the dish. Pour the sherry wine over the shrimp and topping. Add parmesan cheese and paprika. Bake at 350 degrees until the dish is hot and bubbly (about 20-30 minutes).
Get the Same Ingredients for this De Joghne Shrimp Recipe:
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Shrimp De Joghne
Ingredients
For the Shrimp
- 2 lbs shrimp
- 1 tsp paprika
- 1 cup sherry wine
- 1/2 cup parmesan cheese
For the Topping
- 1 lb butter softened
- 1 small onion finely chopped
- 1 cup dry bread crumbs Can sub gluten-free!
- 1/4 cup fresh parsley
- 1/2 c parmesan cheese
- 1/2 tsp fresh garlic or garlic salt
- 1/2 tsp seasoning salt
Instructions
For The Topping:
- Soften the butter, and mix all ingredients together. Pat into a block and refrigerate or freeze.
For The Shrimp
- Cook shrimp according to the packaging, de-vein/de-tail all. Place them in a oven safe baking dish which has been lightly coated in butter so the shrimp doesn’t stick. Crumble the topping over the shrimp, and spread evenly across the dish. Pour the sherry wine over the shrimp and topping. Add parmesan cheese and paprika. Bake at 350 degrees until the dish is hot and bubbly (about 20-30 minutes).
Nutrition
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