Shrimp De Jonghe
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)
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Amount per serving
- Calories: 133
- Calories from fat: 26%
- Fat: 3.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.5g
- Protein: 14.3g
- Carbohydrate: 5.7g
- Fiber: 0.3g
- Cholesterol: 134mg
- Iron: 2.3mg
- Sodium: 301mg
- Calcium: 49mg
- 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
- 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.
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