Shrimp DeJonghe

Have you ever had a yen for something you had when you were a kid?

I've mentioned before that my father was a waiter, but he was fascinated with the chefs who worked behind the scenes and he'd watch them prepare dishes whenever he could. Many times, he'd replicate the dish at home.

One of my favorites was a Chicago specialty called Shrimp DeJonghe. He'd make it as an appetizer, but you can eat it as a meal too.

Word of warning. The butter makes it especially decadent, but your taste buds won't complain.

It's deceptively simple, but for best results buy the best shrimp and butter you can afford.

Shrimp DeJonghe

2 pounds shrimp, peeled and deveined

2 cups dry white wine

1 cup butter, melted

2 cloves garlic, minced

1/2 teaspoon paprika

A dash of cayenne

1 cup chopped fresh parsley

2 cups fresh bread crumbs

Directions

1. Preheat oven to 375 degrees F. Lightly grease the casserole dish.
2. In a bowl mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs.
3. Remove 1/3 cup of this mix for later.
4. Add shrimp and wine into the bowl until everything is equally coated.
5. Place shrimp in the casserole dish.
6. Sprinkle the reserved bread crumb mixture over the shrimp.
7. Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.Tip: You can also make this in individual ramekins for guests.

While I would serve this for company, sometimes it's nice just to treat yourself. It's one of those meals that always makes me think of my father.

This is so rich you don't need much to accompany it. I like a nice French bread, plain white rice, or a simple salad.

Do you have a meal from your past that always brings good memories?

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