Family Recipes · For Entertaining · Gluten Free · Holiday · Hot · Recipe

Family Recipe: Shrimp De Jange

And here is another one from the Family Recipe vault: Shrimp de Jange.  I looked up the origins of this dish, and apparently this was created and popularized in Chicago in the 60s- so this fits the timeline perfectly. This was one of the most popular recipes from my grandparent’s restaurant/Supper Club.

My dad made this last summer when Brett and I were at the cottage for the 4th of July – and I remember it being a big hit!

Shrimp De Jange
Prep Time: 15 minutes
Cook Time: 20 mintues

Ingredients

For the shrimp:

2 lbs shrimp

1 tsp paprika

1 cup sherry wine

1/2 cup parmesan cheese

For the Topping:

1 lb butter, softened

1 small onion, finely chopped

1 cup dry bread crumbs (Can sub gluten-free!)

1/4 cup fresh parsley

1/2c parmesan cheese

1/2 tsp fresh garlic (or garlic salt)

1/2 tsp seasoning salt

Directions!

For The Topping:

Soften the butter, and mix all ingredients together.  Pat into a block and refrigerate or freeze.

For The Shrimp:

Cook shrimp according to the packaging, de-vein/de-tail all.  Place them in a oven safe baking dish which has been lightly coated in butter so the shrimp don’t stick.  But the topping over the shrimp, and spread evenly across the dish.  Pour the sherry wine over the shrimp and topping.  Add parmesan cheese and paprika to the top.  Bake at 350 degrees until the dish is hot and bubbly (20 minutes)

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