Shrimp With Bearnaise Sauce Over Toast
"I love the flavor of tarragon especially in a sauce over seafood."
- Serving Size: 1 (871.6 g)
- Calories 1612
- Total Fat - 129.4 g
- Saturated Fat - 54.4 g
- Cholesterol - 4178.2 mg
- Sodium - 1256.8 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 6.1 g
- Sugars - 9.1 g
- Protein - 81.7 g
- Calcium - 607.2 mg
- Iron - 12.4 mg
- Vitamin C - 83.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Place the shallot in a saucepan with half the chopped tarragon, the vinegar and the peppercorns. Bring to a boil, then set it aside for 3 minutes.
Melt 3 tablespoons of the butter, set aside.
Put the egg yolks in a small saucepan set in a larger one of hot water and beat until frothy, adding the melted butter little by little.
Stir in the shallot/tarragon mixture and the remaining chopped tarragon.
Season the Bearnaise sauce with the salt and sugar.
Remove the small saucepan from the hot water.
Wash and dry the shrimp, and sprinkle with the lemon juice.
Preheat a toaster oven or broiler.
Toast the bread and spread with the remaining butter.
Top with shrimp and pour sauce over.
Toast in the toaster oven for 2 to 3 minutes, or set under broiler - do not let it burn!
- Toaster oven (although an oven's broiler will work).
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the butter for the Beurre blanc sauce, use a high-quality butter for the best flavor.
- If you can't find fresh tarragon, you can substitute dried tarragon in the same amount.
- Instead of white wine vinegar, use apple cider vinegar. The benefit of this substitution is that apple cider vinegar has a milder flavor, which will allow the flavor of the tarragon to stand out more.
- Instead of white bread, use whole wheat bread. The benefit of this substitution is that it adds more fiber and nutrients to the dish, while still providing a crunchy texture.
Salmon With Bearnaise Sauce Over Toast Replace the shrimp with 1/2 pound of salmon fillet, cooked and cleaned. Increase the lemon juice to 2 teaspoons. Instead of white bread, use 4 ounces of rye bread.
Roasted Asparagus with Parmesan: Roasted asparagus with Parmesan is a great side dish to serve with this recipe. The asparagus has a mild flavor that pairs nicely with the flavor of the shrimp and Bearnaise sauce. The Parmesan adds a subtle nutty flavor that complements the dish. Roasting the asparagus also brings out its natural sweetness.
Garlic Roasted Potatoes: Garlic roasted potatoes are a great side dish to serve with this recipe. The potatoes are roasted in a garlic and olive oil mixture that brings out their natural flavor and sweetness. The potatoes pair well with the flavors of the shrimp and Bearnaise sauce, and the garlic adds a subtle kick that complements the dish.
Q: How long should I toast the bread?
A: Toast the bread in the toaster oven for 2 to 3 minutes, or set under the broiler for a few minutes until lightly browned. Do not let it burn!
Q: How do I keep the toast warm?
A: To keep the toast warm, wrap it in a clean kitchen towel and place it in a warm oven (set to 200-250°F) until ready to serve.
You'll Also Love
The Bearnaise sauce used in this recipe is a classic French sauce, said to have been created by the chef of King Henry IV of France in the 17th century.
The combination of shrimp and toast is a popular dish in the United States, and was famously served by Julia Child in her cookbook, Mastering the Art of French Cooking.