Full Recipe
Author
Food Network Kitchen | 2022-10-14
Description
This famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. They reportedly served this dish at the Chicago World's Fair of 1893, although it's unclear whether they themselves or their chef, Emil Zehr, deserve credit for the original recipe. The casserole is particularly rich and luxurious, hallmarks of popular turn-of-the-century restaurant fare: Shrimp are bathed in a buttery garlic sauce and topped with sherry-coated breadcrumbs spiced with herbs like parsley and tarragon (some versions also include chervil and marjoram). Originally, the shrimp were boiled and then baked, but we think eliminating that step streamlines the recipe and leaves the shrimp more tender. This dish is hearty enough for a main dish but works just as well for an appetizer.
