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Shrimp De Jonghe Recipe | Shrimp Recipes for Dinner - Paula's friend Peter is sharing one of his delicious garlic shrimp appetizer ideas—this baked shrimp recipe is one of Paula's new favorite easy shrimp recipes for dinner!
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Shrimp De Jonghe Recipe: https://www.pauladeen.com/recipe/shrimp-de-jonghe/
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0:00
- I got a new man in the kitchen
0:02
with me today, y'all. (Peter laughing)
0:04
Y'all may not know who this is,
0:06
listen, I was lucky enough
0:07
that I met him through his wife.
0:11
I was in Walgreens standing in line
0:14
and this sweet lady with a beautiful smile
0:16
turned around and said, (Peter laughing)
0:18
"I love your shows on YouTube",
0:19
and I said, "Well, thank you",
0:21
and we just started talking
0:22
and she told me that her husband was a foodie,
0:25
had lived in Chicago for years (Peter laughing)
0:28
and was really heavy into recipe developments
0:34
and I said, "Oh, my goodness"
0:37
and her name was Diane,
0:38
her husband's name is Peter Tinsley-
0:41
- Hello. (knife clicking)
0:42
- And I'm just so excited
0:46
to have Peter here in the kitchen
0:47
with me to share with y'all.
0:50
Do you ever get tired
0:51
of making the same old thing
0:53
over and over and over again?
0:55
That's one reason
0:56
I was so excited to meet you (Peter laughing)
0:59
'cause you've got new things to bring
1:00
to the table for us, Peter.
1:02
- Thank you,
1:03
it's a pleasure being here. (chuckling)
1:04
- Thank you,
1:05
while you're chopping,
1:06
you can quickly tell people- - Okay.
1:09
- Give 'em a little background,
1:11
but I think that y'all
1:13
gonna love seeing this man (Peter laughing)
1:15
and I hope I can talk him
1:18
to coming back in here.
1:20
- Oh, that would be a hard thing to do. (laughing)
1:22
- It would be hard. (laughing)
1:23
- I don't think so. (both laughing)
1:26
- Well- - Oh well, we'll do-
1:27
- I'll twist his leg- - There ya go. (laughing)
1:29
- Before he leaves.
1:31
- Well, today we're making Shrimp de Jonghe
1:33
and it's a Chicago type dish,
1:34
I'm from Chicago
1:36
and it's very simple,
1:38
anybody can make this dish.
1:40
- So, this is a great dish for Father's Day,
1:42
isn't it?
1:43
- Oh yeah, this is very easy,
1:44
anybody can- - Yes.
1:45
- Any mother can go in
1:46
and take this dish- - Right, right.
1:48
- With the kids
1:49
and put it together in 10 minutes.
1:50
- Yeah, so you- - It's very simple.
1:52
- You can make this so easy
1:55
and you can give the husband a day off
1:59
at the grill, right?
2:00
- Oh yeah, definitely,
2:00
and you can make this ahead of time
2:02
and just pop it in the oven (hands clapping)
2:05
when you're ready to make it.
2:06
- Perfect, okay.
2:07
- Okay, so what we've done- - Uh-huh.
2:08
- Is we got us a pound of clean shrimp right here-
2:11
- Uh-huh, uh-huh.
2:12
- And we have a buttered ramekin-
2:14
- Okay. - And we're just gonna lay out
2:15
the shrimp in the ramekin here-
2:17
- Okay.
2:18
- In a nice design,
2:21
we hope- - Yes, yes, yes.
2:22
- [Peter] Or at least that they look nice,
2:23
that they- - And I see that you chose
2:25
to take the tails off. - I'd prefer that.
2:27
- [Paula] Well, I see why you want your tails off,
2:31
because this is gonna be a dish
2:32
that you actually spoon up- - Right.
2:35
- [Paula] And so you don't wanna have to
2:37
get your fingers in all the goodies.
2:40
- Well, a lot of garlic- - You can do it
2:41
with your fork. - And butter, yeah.
2:43
- [Paula] Oh, nothing better.
2:46
- [Peter] Everybody likes garlic and butter.
2:48
- [Paula] Yes.
2:50
- Okay, now you have your shrimp ready here-
2:52
- Uh-huh.
2:52
- Now we're gonna make the topping.
2:54
- Okay.
2:55
- Now this is basically just a gratinee,
2:56
we're gonna- - Uh-huh.
2:58
- [Peter] Start with our chopped garlic-
2:59
- [Paula] Uh-huh.
3:00
- [Peter] I'm gonna add a little salt to it,
3:01
this coarse salt is very nice
3:03
because it'll grind it into a paste.
3:06
- [Paula] Uh-huh. - So, just take this-
3:08
- [Paula] And I've got a,
3:13
what is that thing? - Mortar and pestle.
3:15
- Yes, (laughing) mortar and pestle.
3:16
- [Peter] Yeah, those work great.
3:17
Okay, so here we are with the shrimp de Jonghe-
3:19
- [Paula] Mm-hm. - We have the pound,
3:21
a stick of butter- - Uh-huh.
3:23
- [Peter] We've put in two cloves of garlic-
3:25
- [Paula] Uh-huh.
3:26
- [Peter] Which were pressed into a paste
3:28
with a little bit of coarse salt.
3:29
- [Paula] Right, right.
3:30
- And then we've added some parsley,
3:31
chopped parsley- - Yeah, that salt
3:33
just broke that garlic right on down,
3:35
didn't it? - Yeah, it helps a lot.
3:36
- Now we don't have to worry
3:37
about it making the dish too salty, do we?
3:39
- We hope not,
3:40
you need a certain amount of salt,
3:41
we'll probably add just a little bit
3:42
more salt into this,
3:43
we'll probably taste it a little first.
3:45
- Uh-huh.
3:46
- Anyways, you're gonna mix these in
3:48
and then you're actually gonna add some sherry.
3:50
- Okay. - And the sherry-
3:52
- And that's real sherry, right?
3:54
- I hope so. - Not cooking sherry.
3:55
- Right, real sherry.
3:58
- Yes, if you can't drink it,
3:59
don't use it. - We can use
4:00
a extra fine kind, you know,
4:04
that you would maybe drink. (laughing)
4:07
- [Paula] Yes, yes.
4:09
- [Peter] And this takes a little bit
4:10
to get the liquid- - Uh-huh.
4:12
- [Peter] Of the sherry- - The wet into the-
4:14
- [Peter] Into the butter. - Firm butter.
4:15
- [Peter] Yes, yes. - Yeah.
4:16
- [Peter] But it will definitely get it-
4:18
- [Paula] Do you want the rest of your parsley?
4:19
- [Peter] No, I think we've got plenty
4:20
of parsley in here right now. - Okay.
4:22
- [Peter] You just kinda eye it
4:23
to make sure it looks like it's got-
4:24
- [Paula] Yes. - A good amount to it
4:27
and then you're going to add
4:29
your breadcrumbs into this.
4:30
- [Paula] Okay, may I smell it before you-
4:32
- [Peter] Sure.
4:35
- [Paula] It smells, like, heavenly.
4:37
- [Peter] Garlic and sherry.
4:38
- [Paula] And you're using Japanese breadcrumbs, right?
4:41
- Yes, these are panko (dishes clicking)
4:44
and, I mean, any kind of breadcrumbs gonna work,
4:47
it's just gonna- Mm-hm,
4:48
I just love panko- - Yeah.
4:49
- [Paula] I think you get a lotta crunch
4:51
with panko. - Nice texture, yes,
4:53
very good texture
4:55
and it'll brown nicely.
5:00
Now this is basically your gratin-
5:03
- Uh-huh. - Topping.
5:05
- Okay. - And it's all mixed in,
5:07
I would still add another
5:09
little bit of salt to it
5:13
and let's see,
5:15
we'll do a touch of pepper, too,
5:17
just to give it a little flavor
5:21
and there you got it.
5:23
- Well, that's easy enough.
5:25
- Now all we're gonna do with this mixture
5:27
is we're going dot it
5:29
or spread it along- - Okay, okay.
5:31
Okay. - The top of the shrimp,
5:33
which is-
5:34
- [Paula] Do you need another spoon
5:36
or is that kinda working for ya?
5:37
- [Peter] No, I might even use my hands,
5:38
to tell you the truth, (Paula laughing)
5:40
I always like to use my hands. - You know why?
5:41
- The best utensils that we have
5:43
(Peter laughing)
5:44
are the hands that God gave us.
5:45
- [Peter] You got that right. - We just got to make sure
5:47
we keep 'em clean. - Clean.
5:49
(both laughing) (dish clinking)
5:50
That's what impeccably clean,
5:52
isn't that what the term is? - Yes, yes.
5:54
- [Peter] I think that was Julia Child. (laughing)
5:57
- [Paula] You know, I always wanted to meet her
5:59
and I never- - Oh, me too.
6:01
- [Paula] Never got the opportunity.
6:03
- [Peter] I almost had a chance,
6:04
but it didn't work out. - Oh.
6:06
- [Peter] But anyways,
6:07
you wanna spread this nice and evenly
6:09
along the tops of the shrimp,
6:11
so it'll melt down on top and brown.
6:13
- [Paula] Uh-huh, uh-huh,
6:13
uh-huh. - Now it's a little clumpy-
6:16
- [Paula] Now we're gonna bake that at-
6:19
- 350.
6:20
- 350- - For about 15 minutes.
6:22
- 15 minutes. - You just wanna make sure
6:23
the shrimp are cooked well. - Okay.
6:25
- You don't want raw shrimp- - No.
6:27
- And you want this
6:28
to be nice and brown on the top.
6:31
I think we got a good topping here.
6:35
Now what I also like to do with this-
6:38
- [Paula] Uh-huh.
6:39
- Which I don't know if a lotta people do,
6:41
is we have some toasted almonds-
6:43
- Uh-huh- - And we're gonna-
6:44
- And you're using the slivered-
6:45
- [Peter] Yes. - Right?
6:46
- [Peter] That's the best kind, yes.
6:47
- [Paula] Mm-hm.
6:48
- [Peter] You know, nice flavor to it-
6:49
- [Paula] Not sliced.
6:50
- [Peter] And I like to sprinkle these on the top
6:53
and these will go on- - That's gonna give it
6:54
a little more crunch. - Yes,
6:55
and it gives it a nice flavor,
6:57
I have to say,
6:58
most people don't expect this on a shrimp.
7:00
- Right, now what would you serve this with?
7:03
- You could serve it with
7:04
a little crusty bread would be nice,
7:05
I think- - Mm-hm.
7:07
- Probably a crusty bread
7:08
would be the best thing-
7:09
- Okay- - 'Cause it's buttery
7:10
and garlicky- - And maybe a salad and-
7:11
- Oh, a salad, yes,
7:12
would be very,
7:13
if you want it as an entree,
7:14
salad would be perfect.
7:15
- And maybe on top of rice.
7:16
- You could do that, too.
7:18
Similar to, you know,
7:19
like shrimp scampi type of a dish
7:20
or something like that. - Yeah, yeah.
7:21
- Yes, of course. - Okay!
7:23
- Now this you would just pop into
7:25
a 350 oven- - Okay.
7:26
- For about 15 minutes til they're done.
7:28
- How about if I do that for you?
7:29
- That would be great.
7:31
- Y'all, this looks positively wonderful
7:34
and do you think if you got
7:35
that phone close enough, Eddie,
7:37
do you think people could smell it?
7:39
- [Eddie] Lemme turn that button on.
7:41
- [Peter] Oh, yes. (Paula laughing)
7:41
- [Paula] Because it smells heavenly.
7:44
- [Peter] Thank you. - Heavenly, Peter.
7:46
- [Peter] It does smell good. - Mm.
7:48
So, after you have made this
7:50
and I look at it,
7:51
I would definitely serve it over rice or pasta.
7:53
- That would be nice,
7:54
that would work well with that.
7:55
- Over some angel hair? - Mm-hm.
7:56
That would be wonderful, mm-hm.
7:57
- Oh, yum.
8:00
I can't wait to dig in-
8:02
- Yeah, let's try it.
8:03
- And so show me,
8:04
show me. - Well, we'll just,
8:07
lemme just take a little piece here-
8:09
- [Paula] Okay.
8:10
- [Peter] That has a lotta breadcrumbs.
8:11
- [Paula] Okay, yeah.
8:12
- [Peter] Put it right on your cracker there.
8:13
- [Paula] That's perfect!
8:14
- I'll try one here myself.
8:16
- Perfectly hot, too. - Oh yeah,
8:18
it's still a little hot
8:21
and these look very good, though.
8:23
- Ooh gosh, (cracker crunching)
8:24
you've got a tough mouth. (laughing)
8:27
- Mm, hot. (cracker crunching)
8:29
- Mm-hm.
8:34
- Tasty, though.
8:35
♪ I'm in love ♪
8:36
♪ I'm in love ♪
8:37
(both laughing)
8:40
Mm. - You get the garlic
8:41
and you get the sherry and mm.
8:43
- Mm. (cracker crunching)
8:47
Mm,
8:51
Father's Day, (cracker crunching)
8:54
don't forget- (cracker clinking)
8:55
- Mm!
8:56
- Give your husband the day off from the grill
9:00
and you serve him this shrimp,
9:03
what do you call it?
9:04
- Shrimp de Jonghe.
9:06
- Shrimp de Jonghe,
9:08
over some angel hair pasta?
9:10
- That would be wonderful.
9:11
- And you'll have a happy man.
9:13
(Peter laughing)
9:15
Love and best dishes, y'all,
9:16
Peter, thank you so much.
9:18
- My pleasure, Paula,
9:20
it was fun. (chuckling) - Mm, mm.
9:25
Hey, y'all, it's Paula Deen.
9:26
Now, if you enjoyed this video, be sure to like it
9:30
and click the subscribe button as well as the notification
9:34
and bail to be alerted when I post a video.
9:38
Love and Best Dishes Y'all.
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