Shrimp de Jonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.It has the oldest pedigree of Windy City delicacies, having originated in the late 19th or early 20th century at De Jonghe's Hotel and Restaurant, 12 E. Monroe St. (1899-1923). The recipe has been attributed to the de Jonghe brothers, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr.

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Need a recipe for trout, snapper, or other fish? Email us! Seafood Casserole serves 6 1/3 C plus 2 TBSP butter 1/4 TSP paprika 3 cloves garlic 2 LB Seafood 3/4 C Wyatt's Seafood Stuffing (dry)

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