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.
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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.

Note:

Lorrie Corvin,

November 2005
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