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Crispy shrimp skewers bouquet, béarnaise style dip |


Panko crusted crispy shrimp skewers served with a Béarnaise style mayonnaise.


To avoid having your skewers darken in the oven, place them in a bowl of cold water 2 hours ahead a time.


Recipe for 12 Tapas

Panko crusted shrimps

24 Unit(s)
Peeled medium shrimps, tail-on
50 Gr
50 Gr
Japanese breadcrumbs (panko)
120 Ml
Honey mustard maille
2 Unit(s)

Béarnaise style sauce

1 Unit(s)
French shallot
3 Grape(s)
Fresh ground black pepper
2 Gr
0.50 Sprig(s)
25 Ml
White balsamic vinegar


1 Unit(s)
Egg yolk
2 Tsp
Dijon mustard
250 Ml
Canola oil
  • Salt and pepper
Crispy shrimp skewers bouquet, Béarnaise style dip |

Preparation time: 20 min

Preheat your four at 425 °F

  • Panko crusted shrimps

    Roll the shrimps, 1st in the flour, then the beaten eggs followed by the milk and mustard mix and, finally, in the panko bread crumbs. Skewer the shrimps at the edge of the skewer. Place on a baking sheet and cook in the oven for 12 minutes. (You need to get a nice golden color) Place the shrimps on absorbent paper paper before serving.

  • Preparation for the mayonnaise sauce

    In a bowl, combine the egg yolk, mustard, salt and pepper. Mix the ingredients with a whisk and let stand 5 minutes on the counter. Thereafter, without beating, gradually pour the oil into the bowl. Do not stop mixing until a nice firm mayonnaise. Adjust seasoning if necessary. Keep the sauce in the refrigerator until serving time.

  • Béarnaise mayonnaise

    Finely chop the French shallots. In a pan, boil the shallot, peppercorns, salt, tarragon and white vinegar. Boil until the mixture is nearly dry and set aside to cool. Once it has cooled down, add it to the mayonnaise.

  • To serve

    Serve in a little shot glass with a bit of sauce at the bottom.

To avoid having your skewers darken in the oven, place them in a bowl of cold water 2 hours ahead a time.

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