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

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 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.

Step 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.

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