Cooking Up A Storm: Making shrimp de Jonghe, Old Fashioned with Tom's Steakhouse

MELROSE PARK, Ill. (WLS) -- ABC7 Chicago meteorologist Tracy Butler was cooking up a storm Thursday with an old school restaurant.

Tom's Steakhouse has been a fixture in Melrose Park for 70 years.
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The menu features all the favorites, like double-baked potatoes, oysters Rockefeller and shrimp de Jonghe.

Owner Gus Liapis and bartender Naz Hermanyuk joined Butler Thursday.

SEE ALSO: Cooking Up A Storm: Lure Fishbar's crispy rice

Tom's Steakhouse opened in 1952.



Shrimp de Jonghe is made up of ingredients most already have in the house:
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- Cooked Shrimp - 4 (16-20 count)
- White Bread (cut crust off) - 6 pieces
- Granulated Garlic - 2 tablespoons
- White Pepper - 1/2 teaspoon
- Salt - 1/2 teaspoon
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- Salted Butter - 4 ounces
- Parsley - 1 tablespoon
- Sherry Wine - 2 tablespoons
- Paprika - sprinkled on top

Hermanyuk also made a classic Old Fashioned.