Hugo's has a good version, but I may be biased since I worked there. But it was pretty much:
1 cup lemon juice
1 cup mustard
2 cups garlic
3 cups white wine
4 lbs. butter
If I recall from memory. Kind of make it like a beurre blanc. Pour over the shrimp. Roasting salt. Top with fresh made bread crumbs and chopped parsley. Bake until golden.
I used to eat this a lot. It is not bad if you sub a white fleshed fish for the shrimp, either
Source: Ryan Jaronik, Executive Chef, Monkey Town, NYC to LTH Forum
1 cup lemon juice
1 cup mustard
2 cups garlic
3 cups white wine
4 lbs. butter
If I recall from memory. Kind of make it like a beurre blanc. Pour over the shrimp. Roasting salt. Top with fresh made bread crumbs and chopped parsley. Bake until golden.
I used to eat this a lot. It is not bad if you sub a white fleshed fish for the shrimp, either
Source: Ryan Jaronik, Executive Chef, Monkey Town, NYC to LTH Forum
MsgID: 1434911
Shared by: Halyna -- NY
In reply to: ISO: hugo's frog bar shrimp dejonghe (nt)
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna -- NY
In reply to: ISO: hugo's frog bar shrimp dejonghe (nt)
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: hugo's frog bar shrimp dejonghe (nt) |
Marla, Illinois 2-24-2010 | |
2 | Recipe: Hugo's Frog Bar Shrimp Dejonghe |
Halyna -- NY |
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