Shrimp Duxcelle Hollandaise Recipe

Name: Shrimp Duxcelle Hollandaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 shrimp, 16-20 count/lb., peeled, deveined, butterflied; 1/2 c. shallots, peeled, minced fine; 1 c. mushrooms, washed, minced; 2 teaspoon garlic, chopped; 1 c. York white rose wine; 2 c. bread crumbs, fresh; 1 tbsp. parsley, fresh, minced; 2 Large eggs, beaten; Vegetable oil, as needed; Salt and pepper to taste; 4 egg yolks; 1 tbsp. water; 1 pt. butter, clarified, hot; Juice of 1 lemon; Salt and cayenne pepper to taste

Servings: persons

18 shrimp, 16-20 count/lb., peeled, deveined, butterflied
1/2 c. shallots, peeled, minced fine
1 c. mushrooms, washed, minced
2 teaspoon garlic, chopped
1 c. York white rose wine
2 c. bread crumbs, fresh
1 tbsp. parsley, fresh, minced
2 Large eggs, beaten
Vegetable oil, as needed
Salt and pepper to taste
4 egg yolks
1 tbsp. water
1 pt. butter, clarified, hot
Juice of 1 lemon
Salt and cayenne pepper to taste

1
Prepare duxcelle for shrimp as follows: Saute/fry mushrooms, shallots, and garlic in oil over high heat; add in wine and reduce in volume by half.
2
Remove from heat and add in bread crumbs.
3
Temper Large eggs by stirring in a little of the warm mix.
4
Do this several times before adding Large eggs to the warm mix.
5
Stir to mix well and adjust seasoning to your liking.
6
Assemble for baking by placing shrimp on a baking sheet with the side cut open facing down.
7
Place about 1 Tbsp.
8
of duxcelle mix on each of the shrimp and wrap the tail up over the duxcelle, centering the tail on top.
9
Sprinkle with Parmesan cheese and bake in oven at 350 degrees till done, about 10-15 min.
10
While shrimp is baking, place egg yolks in a mixing bowl and add in water.
11
Place bowl over a pan of boiling water being sure bowl doesn't touch the water.
12
Whisk yolks and water till soft peaks form.
13
Stir down from the sides and up from the bottom of the bowl.
14
If Large eggs start to cook, bowl is too warm.
15
Immediately remove from heat and keep stirring.
16
Return to heat when bowl cools if necessary.
17
Remove from heat when soft peaks are formed and slowly add in butter while stirring to blend.
18
As mix thickens, add in half of the lemon juice, and continue with the butter.
19
When all the butter has been added, add in remaining lemon juice and season to your liking.
20
Top shrimp with hollandaise sauce and glaze under the broiler till lightly browned.
21
Serves: 6.

3639

kcal

Calories

400

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 18 shrimp, 16-20 count/lb., peeled, deveined, butterflied, 1/2 c. shallots, peeled, minced fine, 1 c. mushrooms, washed, minced, 2 teaspoon garlic, chopped, and more.

Yes, Shrimp Duxcelle Hollandaise Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!