 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
De Jonghe Hotel on Chicago's Monroe Street first served this dish in the 1920s. Bake the shrimp mixture in individual portions using six (six-ounce) ramekins, if you prefer. Ingredients:
2 (1-ounce) slices white bread |
2 tablespoons butter, divided |
4 garlic cloves, minced and divided |
1 1/2 tablespoons finely chopped fresh tarragon, divided |
1 1/2 tablespoons finely chopped green onions, divided |
1 1/2 pounds large shrimp, peeled and deveined |
1/2 cup dry vermouth |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 cup.
3. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of garlic; sauté 30 seconds. Add breadcrumbs, 1 1/2 teaspoons tarragon, and 1 1/2 teaspoons green onions; cook 2 minutes, stirring constantly. Place breadcrumb mixture in a bowl.
4. Add remaining 1 tablespoon butter to pan; cook 1 minute or until butter begins to brown. Add remaining half of garlic; sauté 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes. Stir in dry vermouth and Dijon mustard; simmer for 1 minute or until the shrimp are done. Stir in remaining 1 tablespoon tarragon, remaining 1 tablespoon green onions, salt, and pepper.
5. Arrange the shrimp mixture in a single layer in an 8-inch square baking dish, and sprinkle breadcrumb mixture evenly over shrimp. Bake at 400° for 10 minutes or until the breadcrumbs are golden.
|
|