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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 6 2013

Sunkist Citrus Shrimp with Lemondaise Sauce

2 lbs. shrimp, peeled and de-veined


For the marinade:
1/2 cup Grapeseed oil
1 Tbsp. lemon zest
1 Tbsp. orange zest
1 tsp. Rosemary, chopped
1 tsp. Thyme, chopped
1 tsp. Oregano, chopped
Salt and Pepper


Lemondaise sauce:
3/4 cup White wine
2 Tbsp. Shallots, minced
1 Tbsp. lemon zest
1 cup Heavy cream
1/4 tsp. Turmeric
1/2 tsp. Salt
1/2 tsp. Cornstarch mix with 3 tablespoons of cold water
1/2 lemons juiced


Mix grapeseed oil with lemon zest, orange zest and fresh herbs.


Toss shrimp in the oil and allow to marinate for 3 hours.


Season with salt and pepper.


Sautée shrimp over medium heat until fully cooked. Serve with the sauce Lemondaise.


For Lemondaise Sauce:


In a small saucepan over medium heat, combine the white wine, shallots and lemon zest and cook until reduced by half.


Whisk in the heavy cream, turmeric and salt and bring to a simmer while whisking.


While whisking, slowly add the cornstarch and water mixture.


Continue simmering to thicken, about one minute.


Remove from the heat, mix in the lemon juice and serve.


Serve over eggs benedict, fish, asparagus, or other recipes that call for hollandaise sauce.