Saturday, January 14, 2012

Orange Chipotle Hollandaise with Panko Fried Shrimp

Orange Chipotle Hollandaise with Panko Fried Shrimp
Serves 6

1 package Wildtree Hollandaise Made Easy
¼ cup (1/2 stick) butter, unsalted
1 cup water
2 tablespoons fresh orange juice
1 teaspoon orange zest
½-1 teaspoon Wildtree Smoky Chipotle Hot Sauce
1 1/2 pounds large shrimp, peeled, butterflied tail-on
1 cup flour
2 tablespoon Wildtree Adobo Seasoning Blend
2 eggs
2 tablespoons milk
1 1/2 cups panko crumbs

Hollandaise: Melt the butter in a small saucepan on medium-low heat. Stir in water, orange juice, and Hollandaise Sauce Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Finish by whisking in orange zest and Chipotle Hot Sauce. Keep warm.

Shrimp: Preheat oven to 450°F and generously oil a sheet pan. Mix the flour with the Adobo Seasoning Blend; mix the milk together with the eggs. Dredge the shrimp with the seasoned flour and shake off the excess. Dip the shrimp in the egg wash and then the panko crumbs. Place on the sheet pan and bake for 5 minutes. Carefully flip the shrimp and continue cooking for another 3-5 minutes until crispy and cooked through. Serve with the orange chipotle hollandaise.

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