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Рецепт Shrimp Duxcelle Hollandaise
by CookEatShare Cookbook

Shrimp Duxcelle Hollandaise
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  Порций: 12

Ингредиенты

  • 18 shrimp, 16-20 count/lb., peeled, deveined, butterflied
  • 1/2 c. shallots, peeled, minced fine
  • 1 c. mushrooms, washed, minced
  • 2 teaspoon garlic, chopped
  • 1 c. York white rose wine
  • 2 c. bread crumbs, fresh
  • 1 tbsp. parsley, fresh, minced
  • 2 Large eggs, beaten
  • Vegetable oil, as needed
  • Salt and pepper to taste
  • 4 egg yolks
  • 1 tbsp. water
  • 1 pt. butter, clarified, hot
  • Juice of 1 lemon
  • Salt and cayenne pepper to taste

Инструкции

  1. Prepare duxcelle for shrimp as follows: Saute/fry mushrooms, shallots, and garlic in oil over high heat; add in wine and reduce in volume by half. Remove from heat and add in bread crumbs. Temper Large eggs by stirring in a little of the warm mix. Do this several times before adding Large eggs to the warm mix. Stir to mix well and adjust seasoning to your liking.
  2. Assemble for baking by placing shrimp on a baking sheet with the side cut open facing down. Place about 1 Tbsp. of duxcelle mix on each of the shrimp and wrap the tail up over the duxcelle, centering the tail on top. Sprinkle with Parmesan cheese and bake in oven at 350 degrees till done, about 10-15 min.
  3. While shrimp is baking, place egg yolks in a mixing bowl and add in water. Place bowl over a pan of boiling water being sure bowl doesn't touch the water. Whisk yolks and water till soft peaks form. Stir down from the sides and up from the bottom of the bowl. If Large eggs start to cook, bowl is too warm.
  4. Immediately remove from heat and keep stirring. Return to heat when bowl cools if necessary. Remove from heat when soft peaks are formed and slowly add in butter while stirring to blend. As mix thickens, add in half of the lemon juice, and continue with the butter.
  5. When all the butter has been added, add in remaining lemon juice and season to your liking. Top shrimp with hollandaise sauce and glaze under the broiler till lightly browned. Serves: 6.