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Shrimp De Jonghe

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

Nutrition 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

How to Make It

  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.