Orange Chipotle Hollandaise Sauce With Panko Fried Shrimp

Recipe Ingredients

		Hollandaise
2 tablespoons	30ml	Chopped shallots
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Blood orange juice
		= (regular orange juice can be
		Substituted)
4		Egg yolks
1 cup	198g / 7oz	Melted unsalted butter
		= (or clarified butter)
1 teaspoon	5ml	Pureed chipotle in adobo
1 teaspoon	5ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shrimp
1 1/2 lbs	681g / 24oz	Large shrimp - peeled, butterflied,
		And tails left on
1 cup	62g / 2.2oz	Flour
		Essence - to taste
		= (see Bayou Blast recipe)
2		Eggs
2 tablespoons	30ml	Milk
1 1/2 cups	219g / 7.7oz	Panko crumbs
4 cups	948ml	Mesclun greens

Recipe Instructions

Hollandaise: In a small saucepan, combine the shallots, white wine, and orange juice. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat and cool.

In the top of a double boiler, or in a metal bowl fitted over a pot, over simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until is added and an emulsion forms. Remove from the heat. Add the orange juice, chipotle, and lemon juice and whisk to incorporate. Adjust seasoning, to taste, with salt and pepper. Cover and keep warm until ready to serve.

Shrimp: Preheat the fryer to 360 degrees.

Season the flour with Essence. Beat the eggs together with the milk and season with essence. Dredge the shrimp in the flour, shaking off any excess. Dip the shrimp in the egg wash and then the panko crumbs. Fry until golden brown and cooked through.

Serve fried shrimp on a bed of greens, drizzled with Hollandaise.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F01) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.