Shrimp Bordelaise Recipe
Here is a well sought after recipe of Shrimp Bordelaise. Shrimp Bordelaise as a Side Dish never fails to impress. The first taste of this delightful Shrimp Bordelaise from the European cuisine is enough to addict you to it for life! A good way to use up Shrimp is to make some irresistible Shrimp Bordelaise. Try this recipe for Shrimp Bordelaise and comeback and let me know how you enjoyed this Shrimp Bordelaise recipe.
Ingredients
1 large carrot, minced
1 medium-sized onion, minced
2 stalks celery, minced
1/4 cup (1/8 lb.) butter
Pinch thyme
1/2 bay leaf
Salt and pepper to taste
2 pounds (about 30) large raw shrimp in shells
1/4 cup brandy
2 cups dry white wine
3 egg yolks
Directions
Put carrot, onion, and celery in a heavy pan with the 1/4 cup butter, thyme, and bay leaf.
Simmer until the vegetables are tender.
Discard bay leaf and season with salt and pepper.
Wash shrimp.
Split shells down the back with scissors; remove sand veins.
Loosen shells, but do not remove.
Put unshelled shrimp in a saucepan.
Warm brandy, pour over shrimp, and set aflame.
When flame dies, add vegetables and wine.
Cover and cook 10 minutes.
Remove shrimp with slotted spoon to a rimmed platter; keep warm.
Beat egg yolks with a little of the hot sauce in a cup; then stir into the sauce.
Cook, stirring constantly, over very low heat just until thick (don't boil).
Pour over shrimp.
Simmer until the vegetables are tender.
Discard bay leaf and season with salt and pepper.
Wash shrimp.
Split shells down the back with scissors; remove sand veins.
Loosen shells, but do not remove.
Put unshelled shrimp in a saucepan.
Warm brandy, pour over shrimp, and set aflame.
When flame dies, add vegetables and wine.
Cover and cook 10 minutes.
Remove shrimp with slotted spoon to a rimmed platter; keep warm.
Beat egg yolks with a little of the hot sauce in a cup; then stir into the sauce.
Cook, stirring constantly, over very low heat just until thick (don't boil).
Pour over shrimp.
