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.

Lorrie Corvin
Recipe by Cooking Light November 2005


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

133 calories; calories from fat 26%; fat 3.8g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.5g; protein 14.3g; carbohydrates 5.7g; fiber 0.3g; cholesterol 134mg; iron 2.3mg; sodium 301mg; calcium 49mg.