Shrimp De Jonghe Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the star of this dish, providing a tender and juicy texture.

Breadcrumbs: These create a crispy, golden topping that contrasts beautifully with the tender shrimp.

Butter: Melted butter adds richness and helps bind the breadcrumb mixture.

Garlic: Minced garlic infuses the dish with a robust, aromatic flavor.

Dry white wine: This adds a subtle acidity and depth of flavor to the breadcrumb mixture.

Fresh parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the richness of the butter.

When preparing shrimp for this dish, ensure they are peeled and deveined properly to avoid any unwanted texture or taste. To enhance the flavor, consider marinating the shrimp in a bit of the white wine and garlic mixture for about 15 minutes before baking. This allows the shrimp to absorb more of the aromatic flavors, resulting in a more robust and delicious dish.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for shrimp in this dish.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture to regular breadcrumbs.

• butter - Substitute with olive oil: Olive oil can provide a rich flavor and is a healthier fat alternative to butter.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well in place of garlic.

• dry white wine - Substitute with chicken broth: Chicken broth can add depth of flavor without the alcohol content, making it a suitable substitute for dry white wine.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor that can be a good alternative to parsley.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Allow the Shrimp De Jonghe to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the shrimp and breadcrumb mixture into an airtight container. Make sure to use a container that fits the amount of food to minimize air exposure.
• For short-term storage, place the container in the refrigerator. The Shrimp De Jonghe will stay fresh for up to 2 days.
• If you plan to freeze the dish, wrap the container tightly with plastic wrap before sealing it with the lid. This extra layer helps prevent freezer burn.
• Label the container with the date so you can keep track of how long it has been stored. Frozen Shrimp De Jonghe can be kept for up to 2 months.
• When ready to reheat, thaw the dish in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C). Transfer the Shrimp De Jonghe to an oven-safe dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the breadcrumbs from burning while the shrimp reheats.
• Bake for about 15-20 minutes, or until the shrimp is heated through. Remove the foil for the last 5 minutes to crisp up the breadcrumb topping.
• Garnish with fresh parsley before serving to revive the dish’s vibrant appearance and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover Shrimp De Jonghe in an oven-safe dish. Cover it with aluminum foil to prevent the breadcrumbs from burning. Heat for about 10-15 minutes, or until the shrimp are warmed through.

• For a quicker method, use a microwave. Place the Shrimp De Jonghe on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the Shrimp De Jonghe in the skillet and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until the shrimp are heated through.

• For an air fryer, preheat it to 350°F (175°C). Place the Shrimp De Jonghe in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• Oven: Used to bake the shrimp and breadcrumb mixture at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the breadcrumbs, melted butter, minced garlic, white wine, parsley, salt, and pepper.

• Baking dish: Holds the shrimp and breadcrumb mixture while it bakes in the oven.

• Measuring cups: Necessary for accurately measuring the breadcrumbs, butter, and white wine.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Knife: Required for chopping the fresh parsley.

• Cutting board: Provides a safe surface for chopping parsley and preparing other ingredients.

• Spatula: Useful for spreading the breadcrumb mixture evenly over the shrimp.

• Serving dish: For presenting the finished Shrimp De Jonghe attractively.

• Oven mitts: Protect your hands when handling the hot baking dish from the oven.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Buy peeled shrimp: Purchase shrimp that are already peeled and deveined to cut down on prep time.

Melt butter in microwave: Quickly melt butter in the microwave instead of using a stovetop.

Use a food processor: Combine breadcrumbs, parsley, and other dry ingredients in a food processor for faster mixing.

Preheat oven early: Start preheating your oven before you begin prepping to save waiting time.