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[Photograph: Jennifer Olvera]

Old-school and crazy-caloric, Chicago's shrimp de Jonghe is said to date back to the late 19th century. Created by Belgian brothers, who ran a Chicago restaurant and served the dish at the World's Columbian Exposition, it remains a treasure in many a Chicago restaurant today.

Its appeal is timeless. It's also easy to make.

Use quality raw jumbo shrimp. And don't skimp on the butter; otherwise your breadcrumbs with be dry. While some versions omit the lemon, I find it integral to cut through the richness and brighten the dish.

If you don't have sherry on hand, dry white wine may be used. However, the effect won't be quite the same.

Because it's quite heavy, this dish bodes well as an appetizer, too. If you serve it as a main course, accompany it with a crunchy green salad.

Get the Recipe

Garlicky Shrimp de Jonghe »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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