Looking for a fresh appetizer to make in your patio oven? This delicious Shrimp DeJonghe recipe is sure to delight. And where better to make this authentic Chicago recipe than in an authentic Chicago pizza oven!
- 8 Tbsp clarified butter
- 1 lb peeled and cleaned, medium-sized shrimp
- 3 cloves minced garlic
- 1/3 C dry sherry
- 1 T cayenne pepper
- 1 T parsley
- 1/2 C Italian-style breadcrumbs
Chicago Brick Oven President Carmen Parisi is here to show us how to cook up this dish.
Heat your patio pizza oven to 500 degrees Fahrenheit. Combine butter and garlic in a cast iron pan and heat in brick oven until butter melts — about 2 minutes. Remove pan and mix in sherry, shrimp, breadcrumbs, cayenne pepper and parsley. Continue to cook in oven for an additional 10-15 minutes.
Serve as is as an appetizer, or toss over linguine as an entrée!
Check out the Chicago CBO-750 Portable Brick Pizza Oven for your own backyard patio!