- 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
- 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
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.