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poached shrimp lettuce wraps w hollandaise

Recipe by
barbara lentz
beulah, MI


yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For poached shrimp lettuce wraps w hollandaise

  • 4 c
  • 2 tsp
  • 1/4 c
    sake or white wine
  • 1 lb
    shrimp peeled and deviened
  • 3 lg
    egg yolks room temperature
  • 1/4 c
    white wine vinegar
  • 1 tsp
    dry mustard
  • pinch of
  • 1/4 c
    olive oil
  • Large
    romaine lettuce leave
  • chopped green onions for garnish

How To Make poached shrimp lettuce wraps w hollandaise

  • 1
    For the hollandaise Beat the egg yolks with teh vinegar, dry mustard and salt. Place the oil in a small sauce pan. Heat the oil over low heat until the oil warm not boiling. Whisk in the egg mixture for a few seconds then remove from heat and continue to whisk until thick and creamy. Do not let the eggs set. If they start to a little hot water and keep whisking. set aside
  • 2
    Place the water over med heat and add the salt and sake. Once boiling add the shrimp and poach for about 4 minutes until the shrimp is pink. Drain. Cut the shrimp in half.
  • 3
    Arrange shrimp on the lettuce leaves. Drizzle the hollandaise over top and garnish with green onion.

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