Shrimp De Jonghe

recipe
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.

Yield:

6 servings (serving size: about 5 shrimp and about 2 1/2 tablespoons breadcrumb mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 133
Caloriesfromfat 26 %
Fat 3.8 g
Satfat 1.7 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 14.3 g
Carbohydrate 5.7 g
Fiber 0.3 g
Cholesterol 134 mg
Iron 2.3 mg
Sodium 301 mg
Calcium 49 mg

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

Preparation

Preheat oven to 400°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 cup.

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.

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.

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.

Lorrie Corvin,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note