Shrimp De Jonghe


Makes 24 10-oz. portions.
Shrimp De Jonghe


  • 4 1/2 lb. GFS Chopped Spinach, thawed
  • Trade East Salt, to taste
  • Trade East Black Pepper, to taste
  • 4 1/2 lb. Recipe: Three-Grain Blend
  • 1 1/2 c. Primo Gusto Grated Parmesan Cheese
  • 4 1/2 lb. Cooked White Peeled and Deveined Shrimp, tails removed
  • 12 oz. Recipe: Sherry Parmesan Breadcrumbs
  • 1/4 c. GFS Canola Oil
  • 1 1/2 c. Markon Grape Tomatoes, sliced in half lengthwise

Recipe Preparation

1. Place spinach in a fine mesh strainer. Squeeze out as much liquid as possible. Place on paper towel in a stainless-steel hotel pan to remove any remaining liquid. Season to taste with salt and pepper.

2. Place 2 oz. of three-grain blend in the bottom of an 8-10 oz. casserole dish. Season to taste with salt and pepper. Sprinkle 1 Tbsp. of Parmesan cheese over the top of the rice. Spread 2 oz. of spinach on top of the rice. Shingle 3 oz. of shrimp across the top of the rice. Sprinkle 1/2 oz. of breadcrumbs on top of the shrimp. Cover, label, date and refrigerate for future service.

To prepare à la carte:

1. Place casserole in a heated 350°F convection oven. Cook up to 15 minutes, or until just warmed through and breadcrumbs are golden-brown. 

2. Place 1/2 tsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. of grape tomato halves to the pan. Season to taste with salt and pepper. Toss over medium-high heat for 15 seconds or just long enough to char the tomatoes. Place the tomatoes in a casserole dish alongside shrimp.