Ingredients
Hollandaise:
- 2 tablespoons chopped shallots
- 1/4 cup dry white wine
- 1/4 cup blood orange juice (regular orange juice can be substituted)
- 4 egg yolks
- 1 cup melted unsalted butter, or clarified butter
- 1 teaspoon pureed chipotle in adobo
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper
Shrimp:
- 1 1/2 pounds large shrimp, peeled, butterflied tail-on
- 1 cup flour
- Essence, recipe follows
- 2 eggs
- 2 tablespoons milk
- 1 1/2 cups panko crumbs
- 4 cups mesclun greens
Directions
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 F.
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
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By jasatt_8194132
West Jordan, UT
on January 29, 2011
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• Tonight I cooked shrimp 4 different ways. A very small get together of only 3. I made the Neely's coconut shrimp, Emeril's Panko breaded shrimp, Bobby Flay's Bar-B-que shrimp, along with a shrimp cocktail. I ran out of time for the Hollandaise sauce but made the shrimp and it was fantastic. I will never buy frozen butterflied breaded shrimp ever again. This is so much better. The essence seasoning was perfect in the flour mixture. Do not try to use anything but Panko bread crumbs. These shrimp were crunchy, light and very tasty. I will make sure and try the hollandaise next time, but I to am also confused about the orange juice? When is it really added?
By johapassarelli_...
guatemala
on January 24, 2010
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I did not make the sauce because I was confused with this recipe...in the beginning of the directions it states to combine the shallots with the wine AND the orange juice to reduce it. Then it tells you to add the reduced wine to the yolks on the double broiler (I imagine it is the wine reduction with the shallots and the orange juice as well. Where it confused me is that it tells you to remove from heat and add AGAIN the orange juice, chipotle and lemon juice. Well, I already added the orange juice to the wine and shallot reduction. So where really do I have to use the ORANGE JUICE? with the wine and shallots or after I remove from heat with the chipotle and lemon juice? Nowhere does it say to divide the orange juice in two.
Also, I have a question...can make the hollandaise sauce ahead of time and store it in the refigerator? If so, for how long? Or if there is sauce left over, will it keep?
By Cybeline
Irvine, CA
on January 13, 2010
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I have made Panko covered shrimp in the past and it is truly amazing. I will try them soon with Emeril's Hollandaise sauce, I had made mine with horseradish based mayo.
Here are some pictures:
http://biodelectable.blogspot.com/
Enjoy!
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