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