Eggs Yalumba

Recipe Ingredients

4 tablespoons	60ml	Butter
2 tablespoons	30ml	Flour
5/8 cup	148ml	Asparagus juice
5/8 cup	148ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nutmeg - to taste
2 teaspoons	10ml	Paprika
1/4 cup	59ml	Dry white wine
		Clarified butter - as needed
10 oz	284g	Peeled green jumbo shrimp
2 tablespoons	30ml	Rye whiskey
1/2		Lemon - juiced
2 tablespoons	30ml	Dry white wine
1		White asparagus - (16 oz)
4		Hard-boiled eggs - halved, yolks remove
		Parmesan cheese - to garnish
		Finely-chopped parsley - to garnish

Recipe Instructions

For sauce: Melt 1 tablespoon butter in saucepan and add flour. Stir to form roux and cook gently for 1 minute. Add asparagus juice and when well combined, add milk. Season with salt, pepper and nutmeg and add paprika. Bring to boil, then reduce to simmer for 5 minutes. Add white wine and simmer another 6 minutes.

Preheat broiler. Heat clarified butter in frying pan and add shrimp, tossing from time to time. When shrimps are colored, add whiskey and flame. Add lemon juice and wine, reduce heat and simmer 3 minutes. Set shrimp aside and add contents of pan to sauce.

Lay asparagus onto heatproof serving dish and warm in oven.

Smash egg yolks on a board. Finely chop 2 ounces cooked shrimp and add shrimp to yolks. Combine well, then add remaining butter and season with salt and paprika. Fill egg white halves with shrimp/yolk mixture and invert onto asparagus. Nap eggs with 1/2 of sauce.

Add shrimp to remaining sauce and spoon around asparagus. Dust surface with cheese and broil 3 minutes, until brown. Garnish with parsley.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0240) - 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.