Lunchbreak: Shrimp DeJonge by Armand’s Victory Tap chef

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Anthony Gambino, Managing Partner, Armand’s Victory Tap

RECIPE:
Shrimp DeJonge

(Serves 4-6)

Ingredients:
· 12 pieces Jumbo Shrimp (butterflied)
· 4 Garlic Cloves (crushed & chopped)
· Juice of 2 Lemons
· ¼ pound Soft Butter (cubed)
· 2 tablespoons chopped Italian Parsley
· 1/2 cup Dry White Wine
· 1/4 cup Seasoned Bread Crumbs
· Salt & Pepper (to taste)

Method:
1. Place shrimp in an oven-baking dish. Season with salt & pepper.
2. Add chopped garlic, butter, parsley and white wine.
3. Bake at 375 degrees for 10-12 minutes.
4. Remove from oven, add breadcrumbs and place in broiler for 1-2 minutes.
5. Serve with lemon wedges.

Armand's Victory Tap
1416 S. Michigan Avenue
Chicago
(312) 566-9300
www.victorytapchicago.com