Crispy shrimp skewers bouquet, béarnaise style dip
Panko crusted crispy shrimp skewers served with a Béarnaise style mayonnaise.
IngredientsRecipe for Tapas
Panko crusted shrimps
Béarnaise style sauce
- Salt and pepper
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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