Description A rich and elegant shrimp dish which belies it’s short preparation and cooking time. Ingredients ½ gallon water 1 small onion, quartered 1 strip celery, roughly chopped 2 bay leaves 3 tablespoons fresh lemon juice 2 pounds unshelled raw shrimp 1 cup butter, softened 1 cup dry bread crumbs ¼ cup sour cream ¼ … Read more
Description Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls. Ingredients 1 ½ pounds shrimp, peeled and deveined 2 cups dry white wine 1 cup butter, melted 2 cloves garlic, minced 1 pinch ground cayenne pepper ½ teaspoon paprika 1 cup chopped … Read more
Description A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe’s Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish … Read more