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
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!
Tips & Variations
- Toaster oven (although an oven's broiler will work).