According to sources shrimp de Jonghe was invented in the early 1900s by the de Jonghe brothers Belgian immigrants and owners of De Jonghe's Hotel and Restaurant in Chicago. This garlicky herb stew is one of the Windy City's first specialties. It can be served as an appetizer or a main course. My mother made it for special occasions.
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Shrimp De Jonghe Recipe
½ cup melted butter
1 large clove garlic finely chopped
1 pinch of dried tarragon or to taste
