Old Classics ~ Shrimp de Jonghe

While we lived in the mid-west our cruises with great friends aboard  “Two Shews” enabled us to see a part of the country that I think otherwise would have gone unnoticed.  Every port on Lakes Michigan, Superior,  plus North Channel and Green Bay in our travels had something great to offer, the oddest of all the best damn prime rib served in a bowling alley of all places (South Haven?), of course our own Racine,  WI port O & H Bakery for all of our fresh-baked goods as well as the Yardarm Bar and Grill for our dingy rides up the river for Friday night fish fries.

I was shocked to find Racine’s O & H Kringle at TJ’s in Wilmington, NC… blah, blah, blah…for an easy dinner I remembered a shrimp dish that we had in Chicago, Shrimp de Jonghe and tonight a reasonable facsimile is ready to serve.

I didn’t go too much trouble since the 1 pound of shrimp was already peeled and deveined which I think is the best way for me heck it was already peeled and I cooked the shrimp for one minute only because it had to finish in the oven a 400º another 2 minutes at least.

Preheat oven to 400º

Have ready 1+1/2 cups of your favorite fine fresh bread crumbs
A pot of water seasoned with:
2 teaspoons kosher or sea salt
a rib celery, broken into chunks
1 small carrot chunked up
2 Bay leaves
*all of the shrimp shells if you peeled the shrimp…simmer all for 5 minutes, blanch shrimp for 1 minute!  Remove, drain and chill down in ice water.

1.  One cup of crumbs for 1 lb. shrimp, fresh bread crumbs, a little grated lemon zest, parmesan cheese, 2 small cloves of minced garlic, 1/2 medium shallot minced, 3 tablespoons freshly chopped parsley and a sprig of tarragon, leaves only, salt and pepper.
2.  For the butter sauce melt 1/4 stick unsalted butter, two minced garlic cloves, the rest of the other half of the minced shallot, add a teaspoon of paprika and a couple of pinches of cayenne pepper and a splash of cognac or sherry.
3.  Blend crumb mixture and 1/2 of the better sauce.
4.    Toss the shrimp in the rest of the butter sauce and place 1/2 of the shrimp into an oven proof sauté pan or every day skillet season shrimp lightly with a bit of paprika, white pepper and a few pinches of salt.  Sprinkle half of the crumbs over first layer of shrimp, add the rest of the shrimp lightly season and add the rest of the crumbs.

Salad with a shot of “Orange Muscat Champagne” vinegar dressing

Find of the week – Trader Joe’s Orange Muscat Champagne Vinegar