Shrimp DeJonghe, is a Chicago original! Served in the DeJonghe's Hotel and restaurant in 1899. This is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course. Harry Caray carries on the tradition of this Chicago dish, with a light touch of garlic, sherry, herbs and flavorful garlic! This is a must try. Serve over spaghetti for a complete meal.