Shrimp Binyon

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As this dish cooks, the scent of garlic, butter and sherry will draw one after another of your family members into the kitchen clamoring for a taste. A best-seller at long-closed Chicago restaurant Binyon’s, this recipe for Shrimp Binyon was provided by owner Hal Binyon, in answer to a request from Seattle reader Dave L.



  • 1/2 lb day-old bread, crusts removed
  • 1 cup softened butter
  • 2 cloves minced garlic
  • 1 oz Riesling wine
  • 30 cooked and cleaned large shrimp
  • 1 oz dry sherry
  • 1/2 tsp paprika


  1. Trim crust from bread and make fresh breadcrumbs with grater, or food processor.
  2. Combine breadcrumbs, butter, garlic and wine in a bowl and knead like bread dough. Roll into a 3-inch diameter log; refrigerate for at least an hour until hardened.
  3. Divide cooked shrimp into 6 coquille shells or ovenproof ramekins and sprinkle with sherry. Top with 1/4-inch slices of the butter/bread log. Sprinkle with paprika. Bake in 450 degree oven for 8 minutes or until bubbling and golden brown

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