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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Trout With Hollandaise Shrimp Sauce Ingredients:
3 egg yolks |
1 tablespoon boiling water |
3 tablespoons water |
2 tablespoons warm lemon juice |
1/2 cup butter, melted |
1/4 teaspoon salt |
pinch of red pepper |
1 dozen medium shrimp, cooked, peeled, deveined, and coarsely chopped |
1/2 (3-ounce) can sliced mushrooms, drained |
1/4 cup pineapple tidbits |
Directions:
1. Place yolks in top of a double boiler; place over simmering water. Beat yolks with a wire whisk until they begin to thicken. Add boiling water; beat again until egg mixture begins to thicken. Gradually add 3 tablespoons water, 1 tablespoon at a time, beating well after each addition. Add lemon juice, butter, salt, and pepper; beat until well blended.
2. Carefully fold in shrimp, mushrooms, and drained pineapple. Heat thoroughly, and serve immediately over fish rolls.
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