Shrimp De Jonghe

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons butter divided
• 1 tablespoon dijon mustard 
• 0.5 cup vermouth dry
• 1.5 tablespoons tarragon fresh divided finely chopped
• 4  garlic cloves divided minced
• 1.5 tablespoons green onions divided finely chopped
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 2 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
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.
4. Add half of garlic; saut 30 seconds.
5. Add breadcrumbs, 1 1/2 teaspoons tarragon, and 1 1/2 teaspoons green onions; cook 2 minutes, stirring constantly.
6. Place breadcrumb mixture in a bowl.
7. Add remaining 1 tablespoon butter to pan; cook 1 minute or until butter begins to brown.
8. Add remaining half of garlic; saut 30 seconds, stirring constantly.
9. Add shrimp; saut 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.
10. Arrange the shrimp mixture in a single layer in an 8-inch square baking dish, and sprinkle breadcrumb mixture evenly over shrimp.
11. Bake at 400 for 10 minutes or until the breadcrumbs are golden.