Baked Tarragon Shrimp


1 pound large shrimp peeled and deveined (leave tails on)
3/4 cup dry sherry
1 tbs fresh tarragon chopped or 1 tsp dried (fresh is better)
2 tbs butter
3/4 cup fresh bread crumbs (I use either fresh or panko)
3/4 cup fresh bread crumbs (I use either fresh or panko)
kosher salt and freshly cracked black pepper

Tarragon is a wonderful and very under used herb. This is a perennial aromatic herb that is ideal for your home herb garden. It has a very distinctive anise like flavor. It is widely used in French cooking and in this particular recipe provides a savory delicious twist to fresh baked shrimp.


  • Pre-heat oven to 425 degrees.
  • Place shrimp in shallow casserole dish.
  • Pour sherry over, and sprinkle with tarragon, salt and pepper
  • Melt butter in skilled over medium heat and stir in garlic and bread crumbs and stir until bread crumbs are lightly browned. ( take care not to burn garlic)
  • Spoon bread crumbs evenly over shrimp.
  • Bake about 10 minutes until shrimp are opaque in the center.




15 min


10 min


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