shrimp with tarragon
1 garlic clove
½ teaspoon salt
¼ pound butter (room temperature)
2 teaspoons parsley, finely chopped
¾ cup soft fresh bread crumbs
2 tablespoons dry sherry
1 pound shrimp, shelled and deveined
Preheat oven to 400° F. Chop garlic and salt together until you have a purée. Stir in the butter,
parsley, tarragon, crumbs and sherry. Spread half the mixture in the bottom of 4 ramekins. Arrange
the shrimp in the ramekins and spread the remaining butter mixture over the shrimp. Bake until the
shrimps are thoroughly heated and the crumbs are brown, 8-10 minutes.
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