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Shrimp de Jonge

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A rich, bold conceptualization of a classic French method, originating in the kitchens of New Orleans … a timeless recipe of class and decadence. It’s so good, it’ll make you wanna slap your Mama.

Shrimp de Jonge

Sixteen jumbo raw shrimp (U-12 count per pound … peeled, de-tailed, de-veined, and butterflied)

4 ounces garlic butter

2 tablespoons minced green onions

1 cup heavy whipping cream

4 ounces Dry Madeira Sherry

4 tablespoons grated parmesan cheese/breadcrumb mixture (half and half)

1 cup egg wash (1 egg/1 cup milk—blended)

1 cup seasoned flour (1 teaspoon Creole seasoning mixed in flour)

Two small mixing bowls

One large sauté skillet

Four appetizer schooner dishes


1.  Prep one bowl egg wash and one bowl seasoned flour. Soak shrimp in egg wash for a couple of minutes. Meantime, heat garlic butter in skillet over medium high flame. 

2.  Now coat each individual butterflied shrimp, open-faced, thoroughly in seasoned flour, lightly shaking off loose residual excess. 

3.  Place coated shrimp, open-face down, into hot skillet, pan frying in garlic butter till shrimp are golden brown on both sides.

4.  Pour Madeira sherry over golden brown shrimp, flambéing for twenty seconds. Toss in minced green onions. Now add heavy whipping cream, reducing over lowered heat, simmering for two minutes, till slightly thicken.

5.  Serve Shrimp de Jonge in schooner dish, topping finish product with one tablespoon of parmesan cheese/breadcrumb mixture. This appetizer recipe feeds four individuals. It’s the holy grail of shrimp cuisine.


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