Shrimp De Jonghe

• 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

1. Preheat oven to 400u0b0.
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; saute 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; saute 30 seconds, stirring constantly. Add shrimp; saute 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 400u0b0 for 10 minutes or until the breadcrumbs are golden.

white bread, butter, garlic, fresh tarragon, green onions, shrimp, mustard, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/shrimp-de-jonghe (may not work)