Snackage After Close: Shrimp De Jonghe With Bacon Crumbles And Chipotle Mayo

Shrimp De Jonghe is one of my all time favorite dishes out there. It’s a special meal that I normally don’t get often; but when I do, I savor every minute of it.

For those who are unaware, shrimp de jonghe is basically shrimp with breading and a garlic butter sauce. (I mean, that’s how I normally have it served. There could be plenty of other recipes out there as well).

But what if you were to add bacon crumbles to it? How would that change the flavors of the meal?

Personally, bacon crumbles would be a nice addition to both taste and presentation. The bacon would bring the perfect smokey flavor, while combining it with the shrimp and breading provides a multitude of different textures not normally found in this dish.

Then we arrive at the chipotle mayo, which would seem like a shock to most people. Why would you combine seafood with a spicy sauce like that?

Honestly, you need some kind of creamy component to add into your shrimp de jonghe. But make sure that it is a dipping sauce on the side, and NOT mixed all together when you prepare it.

The reason for that is the sauce is like cologne/perfume; too little won’t do a thing, and too much will ruin the ENTIRE situation. You need to be able to set your boundaries, and create the flavors that YOU want.

When it comes to a beer to pair with the dish, stick with a lighter beer that won’t fill you up as quickly. Shrimp De Jonghe is a very heavy, oily meal that can make you full very quickly. A heavier stout or porter would just create an uncomfortable situation with your stomach, and who knows what would happen then.


What are your thoughts on Shrimp De Jonghe? Do you have any recipes of your own? Let me know in the comments section below.

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