Founded in Houston, Texas, in 1991, Joe’s Crab Shack is quickly becoming everyone’s favorite seafood restaurant, with locations in more than 30 states. Joe’s serves up fun times and serious seafood, with more than 25 crab items on the menu in addition to fish, lobster, mussels, clams and shrimp. Part of Ignite Restaurant Group’s (Nasdaq: IRG) portfolio of restaurants,
It is one of the largest, most successful seafood restaurant chains in America. So if there’s not a Joe’s near you, then try these copycat recipes at home!
Shrimp de Jonghe
SHRIMP de JONGHE
Joe's Stone Crab Restaurant Copycat Recipe
1 1/2 quarts water
1/2 small onion, sliced
1 celery stalk
3 black peppercorns
1 bay leaf
1/4 teaspoon salt
1 1/2 pounds large raw shrimp in the shell
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons dry sherry or white wine
1 1/2 cups French breadcrumbs
2 tablespoons minced parsley
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon imported paprika
1/8 teaspoon cayenne
Put water, onion, celery, peppercorns, bay leaf, and salt into large saucepan. Heat to boil. Add shrimp; cover and return to boil. Drain immediately.
Peel shrimp and put into large bowl. Add half of the melted butter and sherry. Toss to mix.
Heat oven to 400 degrees. Mix remaining melted butter and breadcrumbs in small bowl. Stir in parsley, shallot, garlic, paprika, and cayenne.
Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Top with half of the breadcrumbs. Top with remaining shrimp mixture. Top with remaining breadcrumbs. Bake until crumbs are lightly browned, about 10 minutes. Serves 4.