Neptune Recipe
jumbo black tiger shrimp, asparagus & béarnaise
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Ingredients
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Seafood
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside.
- 2
Prepare the Shrimp
Peel and devein the jumbo black tiger shrimp, leaving the tails intact. Season with salt and black pepper.
Sauce
- 3
Make the Béarnaise Sauce
In a small saucepan, combine the white wine vinegar, chopped shallots, and fresh tarragon. Simmer until the liquid reduces by half. Strain the mixture and set aside.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the strained vinegar mixture. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
- 5
Emulsify the Sauce
Slowly whisk in the melted butter until the sauce is thick and creamy. Season with salt and black pepper to taste. Keep warm.
Cooking
- 6
Cook the Shrimp
In a large skillet, heat a little olive oil over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.
- 7
Combine and Serve
Arrange the blanched asparagus on a plate, top with the cooked shrimp, and drizzle generously with the béarnaise sauce. Serve immediately.
