Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/4 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Whisk
- Skewers (optional)
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Thread the shrimp onto skewers (if using) and place them on a baking sheet. Season with salt and pepper.
3. Bake the shrimp for 8-10 minutes, or until they are pink and cooked through.
4. While the shrimp are cooking, prepare the Hollandaise sauce. Melt the butter in a double boiler or a heatproof bowl set over a saucepan of simmering water.
5. In a separate bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
6. Slowly pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thick and creamy.
7. Season the Hollandaise sauce with salt and pepper to taste.
8. Once the shrimp are cooked, remove them from the oven and remove them from the skewers (if using).
9. Drizzle the Hollandaise sauce over the shrimp and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 310
Fat: 25g
Protein: 18g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 300mg
Substitutions for ingredients:
- You can use any size of shrimp for this recipe.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt you add to the Hollandaise sauce accordingly.
- You can use lime juice instead of lemon juice for a slightly different flavor.
Variations:
- You can add minced garlic or shallots to the Hollandaise sauce for extra flavor.
- You can grill the shrimp instead of baking them for a smoky flavor.
- You can serve the shrimp and Hollandaise sauce over a bed of rice or pasta for a more filling meal.
Tips and tricks:
- Make sure to whisk the egg yolk mixture constantly while adding the melted butter to prevent the sauce from curdling.
- If the Hollandaise sauce is too thick, you can thin it out with a little bit of warm water.
- You can make the Hollandaise sauce ahead of time and reheat it gently over a double boiler or in the microwave.
Storage instructions:
Store any leftover shrimp and Hollandaise sauce in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the shrimp in the oven or microwave until heated through. Reheat the Hollandaise sauce gently over a double boiler or in the microwave, whisking constantly.
Presentation ideas:
Serve the shrimp and Hollandaise sauce on a platter with lemon wedges and fresh parsley for garnish.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
- Serve the shrimp with a side of steamed vegetables, such as asparagus or broccoli.
- Pair the shrimp with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Steamed vegetables, rice, pasta
Troubleshooting advice:
- If the Hollandaise sauce curdles, start over with fresh egg yolks and try again.
- If the shrimp are overcooked, they will be tough and rubbery. Keep an eye on them while they are cooking to ensure they are cooked just right.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is often served with seafood, such as shrimp or salmon.
Flavor profiles:
This dish is rich and buttery, with a tangy and slightly acidic flavor from the Hollandaise sauce.
Serving suggestions:
Serve the shrimp and Hollandaise sauce as an appetizer or main course.
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Taste: Creamy, Rich, Tangy, Butter, Savory, Citrusy, Butter-Laced