Sunkist Citrus Shrimp with Lemondaise Sauce Recipe
Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality
Ingredients:
-
2
lbs.
shrimp, peeled and de-veined
For the marinade:
-
½
cup
Grapeseed oil
-
1
Tbsp.
Sunkist® lemon zest
-
1
Tbsp.
Sunkist® orange zest
-
1
tsp.
Rosemary, chopped
-
1
tsp.
Thyme, chopped
-
1
tsp.
Oregano, chopped
-
Salt and Pepper
Lemondaise sauce:
-
¾
cup
White wine
-
2
Tbsp.
Shallots, minced
-
1
Tbsp.
Sunkist® lemon zest
-
1
cup
Heavy cream
-
¼
tsp.
Turmeric
-
½
tsp.
Salt
-
½
tsp.
Cornstarch mix with 3 tablespoons of cold water
-
½
Sunkist® lemons juiced
Instructions: (Makes 4 servings)
-
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.
Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality
