Stuffed Shrimp With Tarragon
|Raw shrimp||16 Large|
|Ground black pepper||To Taste|
|Melted butter||6 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped shallot/Onion||2 Tablespoon|
|Mushrooms||1⁄2 Cup (8 tbs), finely chopped|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Chopped tarragon/One fourth teaspoon dried||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
Preheat oven to 350 degrees.
Remove the shell from the shrimp but leave on the last tail segment.
With a sharp knife split the shrimp lengthwise along the upper vein, but do not cut all the way through.
Rinse the shrimp and dry them between absorbent paper toweling.
Place each opened out shrimp between waxed paper and pound lightly with a rolling pin.
Do not pound hard or the shrimp will split.
Score the shrimp lightly with a knife to prevent them from curling as they cook.
Sprinkle with salt and pepper.
Melt one tablespoon of the butter and cook the garlic, shallot and mushrooms briefly, about two minutes.
Add the remaining butter, bread crumbs, parsley, tarragon and salt and pepper to taste.
Divide the mixture over half the shrimp and top each with another shrimp, sandwich-fashion.
Place the shrimp in a shallow baking dish and pour the wine around them.
Bake until shrimp are pink, basting occasionally.
This should take ten to fifteen minutes.