Orange Chipotle Hollandaise Sauce With Panko Fried Shrimp

By á-174942

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 to taste
• Freshly-ground black pepper to taste
• SHRIMP:
• 1 1/2 pounds large shrimp peeled, butterflied, and tails left on
• 1 cup flour
• Essence to taste (see Bayou Blast recipe)
• 2 eggs
• 2 tablespoons milk
• 1 1/2 cups panko crumbs
• 4 cups mesclun greens

Details

Servings 4

Preparation

Step 1

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.