Jul 13 2026
Restaurants›Hugo's Frog Bar & Fish House›Shrimp De Jonghe Recipe

Shrimp De Jonghe Recipe

Inspired by Hugo's Frog Bar & Fish House
Time40m
Serves4

Shrimp, Dijon Sauce, Garlic, Bread Crumbs, Basmati Rice

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Cook the Rice

    In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of basmati rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed. Fluff with a fork and set aside.

  2. 2

    Prepare the Shrimp Mixture

    In a large bowl, combine the peeled and deveined shrimp, Dijon mustard, minced garlic, salt, and black pepper. Mix well until the shrimp are evenly coated.

  3. 3

    Prepare the Topping

    In a separate bowl, mix the bread crumbs, grated Parmesan cheese, and melted butter until the mixture is crumbly and well combined.

Cooking

  1. 4

    Bake the Shrimp

    Preheat the oven to 375°F (190°C). Spread the shrimp mixture in an even layer in a greased baking dish. Top with the bread crumb mixture, ensuring an even coverage.

  2. 5

    Bake

    Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the shrimp are cooked through and the topping is golden brown.

  3. 6

    Serve

    Remove from the oven and let it cool for a few minutes. Serve the shrimp de Jonghe over the cooked basmati rice and garnish with chopped fresh parsley.

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