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shrimp de joghne recipe family classic shrimp recipes chicago shrimp retro 1950s recipes 1960s chicago recipes vintage

Shrimp De Joghne

Kelly Jensen
This Shrimp de Joghne recipe is yet another classic from the Family Recipe vault.  This was a super popular recipe in the Chicagoland area, and according to my dad, was one of the most popular recipes from my grandparent’s restaurant/supper club.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Chicago
Servings 8
Calories 259 kcal

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

Calories: 259kcalCarbohydrates: 14gProtein: 31gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 197mgSodium: 641mgPotassium: 447mgFiber: 1gSugar: 4gVitamin A: 368IUVitamin C: 3mgCalcium: 316mgIron: 2mg
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